Rhubarb Cobbler Recipe
This is a kick ass recipe for Rhubarb Cobbler which will knockout anyone who eats it. Excuse my French please. If you have a lot of Fruits on hand then you know its time to make some Rhubarb Cobbler. It is the good option for Diabetic diet followers. This compelling Rhubarb Cobbler is the Dessert of choice for a winning meal. I cant believe you still haven't attempted to prepare my Rhubarb Cobbler recipe.
Ingredients
1 lb. fresh or frozen rhubarb cut in 1 in. (2.5 cm) pieces
1/2 cup granulated fructose
1/4 cup water
2/3 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 1/2 tsp baking powder
Dash salt
2 tsp firm margarine
1/2 cup skim milk
Directions
Place rhubarb in a bowl.
Sprinkle with fructose and water.
Toss to completely coat.
Place in a 1 1/2 qt. (1 1/2 L) well-greased baking dish.
Combine all-purpose flour, wheat flour, baking powder, and salt in a bowl.
Cut the firm margarine into the flour mixture until mixture becomes coarse crumbs.
Stir in the skim milk.
Drop the cobbler batter in eight equal spoonfuls on top of rhubarb.
Bake at 375°F (190°C) for 25 to 30 minutes or until batter is golden brown and rhubarb is tender.
Sprinkle with fructose and water.
Toss to completely coat.
Place in a 1 1/2 qt. (1 1/2 L) well-greased baking dish.
Combine all-purpose flour, wheat flour, baking powder, and salt in a bowl.
Cut the firm margarine into the flour mixture until mixture becomes coarse crumbs.
Stir in the skim milk.
Drop the cobbler batter in eight equal spoonfuls on top of rhubarb.
Bake at 375°F (190°C) for 25 to 30 minutes or until batter is golden brown and rhubarb is tender.
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