Recipe
Dessert
Rhubarb Cobbler Dessert
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee granulated sugar | ||
| 2 tbsp. cornstarch | ||
| ½ tbsp. Hy-Vee ground cinnamon | ||
| 4 c. finely chopped rhubarb | ||
| 1 tbsp. water | ||
| ¼ c. plus 1 tbsp Hy-Vee butter, divided | ||
| ¾ c. Hy-Vee flour | ||
| ½ c. uncooked Hy-Vee old-fashioned oats | ||
| ¼ c. finely chopped Hy-Vee pecans | ||
| 2 tbsp. packed Hy-Vee brown sugar, divided | ||
| 1 ½ tsp. baking powder | ||
| ¼ c. Hy-Vee 2% milk | ||
| 1 Hy-Vee large egg, beaten |
Directions
- Preheat oven to 400 degrees.
- Sprinkle the remaining 1 tablespoon brown sugar on top of cobbler.
- 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.
- Cut 1 tablespoon butter into small cubes. Dot over rhubarb.
- 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.
- 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.
- Bake 16 to 18 minutes, or until the top is lightly brown and rhubarb is bubbly.
- Cool in pan for 5 minutes before serving.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 36g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 8%
0%
Iron 6%
0%
Calcium 10%