|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful rhubarb cobbler is made quick and easy with biscuit mix. Feel free to use frozen rhubarb in this recipe or add some fresh sliced strawberries to make a strawberry-rhubarb cobbler.
- 1 pound rhubarb (cut into pieces, about 6 medium stalks)
- 1 tablespoon water
- 1 cup sugar (divided)
- 2 tablespoons cornstarch
- 1 1/2 teaspoons butter (cut into small pieces)
- 1/4 teaspoon cinnamon (ground)
- For the Biscuit Topping:
- 1 1/2 cups biscuit mix
- 1 heaping tablespoon sugar
- 3 tablespoons butter (melted)
- 1/2 cup milk
Preheat the oven to 400 F.
Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge.
Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar; stir in a small amount of hot rhubarb juice to make a paste. Stir cornstarch paste mixture into the hot mixture; boil for 1 minute.
Pour rhubarb mixture into a buttered 8-inch round baking dish. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.
Combine biscuit mix and 1 tablespoon sugar. Add 3 tablespoons melted butter and 1/2 cup of milk; mix with a fork just until moistened.
Drop by spoonfuls over the hot fruit mixture. Sprinkle with additional granulated sugar for a little extra sparkle.
Bake for 20 to 25 minutes.
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