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Rhubarb Cobbler Cake Recipe
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Rhubarb||1 1⁄2 Pound, cut into 1/2 inch pieces|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Orange rind||1 Tablespoon, grated|
Calories 537 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.4%
Saturated Fat 10.5 g52.4%
Trans Fat 0 g
Cholesterol 44.1 mg
Sodium 544 mg22.7%
Total Carbohydrates 91 g30.5%
Dietary Fiber 3.6 g14.4%
Sugars 49.5 g
Protein 7 g13.8%
Vitamin A 13.5% Vitamin C 38.3%
Calcium 34.3% Iron 14.4%
*Based on a 2000 Calorie diet
1 In a large saucpan,combine 1 cup of sugar, cornstarch, and cloves. Stir in the orange juice and heat slowly, stirring, until the sugar dissolves.
2 Stir in 2 tablespoons of butter or margarine and rhubarb; heat to boiling and spoon into an 8-cup baking dish.
3 In alrge bowl,sift flour, baking powder, 1/4 cup of the remaining sugar, and salt.Cut in the remaining 6 tablespoons butter or margarine until the mixture is crumbly. Add milk all at once; stir just until moist. (Dough will be soft.) Drop in 6 even mounds on top of the rhubarb mixture.
4 In a cup, mix the remaining sugar and orange rind ; sprinkle over biscuits.
5 Bake in a hot oven at 425 degrees farenheit for 25 minutes, or until the topping is puffed and golden.
6 Serve warm with cream (optional)