Try this Strawberry-Rhubarb Cobbler recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb & strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside. TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only enough to blend. Drop by tablespoonfuls onto the fruit mixture. Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 6 | ||
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Calories: 266 | ||
Calories from Fat: 146 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 311.9mg | 11 % | |
Potassium 445.2mg | 12 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 22.5g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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