Rhubarb Cobbler Dessert

     
3 Ratings
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Serves: 9
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All you need:

  • 3/4 c. Hy-Vee granulated sugar
  • 2 tbsp cornstarch
  • 1/2 tbsp Hy-Vee ground cinnamon
  • 4 c. finely chopped rhubarb
  • 1 tbsp water
  • 1/4 c. plus 1 tbsp Hy-Vee butter, divided
  • 3/4 c. Hy-Vee flour
  • 1/2 c. uncooked Hy-Vee old-fashioned oats
  • 1/4 c. finely chopped Hy-Vee pecans
  • 2 tbsp packed Hy-Vee brown sugar, divided
  • 1 1/2 tsp baking powder
  • 1/4 c. Hy-Vee 2% milk
  • 1 Hy-Vee large egg, beaten

All you do:

  1. Preheat oven to 400 degrees.
  2. Sprinkle the remaining 1 tablespoon brown sugar on top of cobbler.
  3. In a medium saucepan, mix together granulated sugar, cornstarch and cinnamon. Stir in rhubarb and water. Over medium-high heat, bring the mixture to a boil. Cook, stirring occasionally for 1 minute. Transfer to a greased 9-by-9-inch baking dish and spread evenly.
  4. Cut 1 tablespoon butter into small cubes. Dot over rhubarb.
  5. In a medium bowl, combine flour, oats, pecans, 1 tablespoon packed brown sugar and baking powder. Cut in 1/4 cup butter until it resembles coarse crumbs. Set aside.
  6. In a small bowl, whisk together the milk and egg. Add to the flour mixture, stirring just until moist. Drop by teaspoonfuls over top of the rhubarb.
  7. Bake 16 to 18 minutes, or until the top is lightly brown and rhubarb is bubbly.
  8. Cool in pan for 5 minutes before serving.

Daily Values:

6% vitamin A 10% calcium
8% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 240 Fat: 10g
Carbohydrate: 36g Protein: 4g
Cholesterol: 40mg Sodium: 150mg
Dietary Fiber: 2g Sugar: 21g
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