Try this Pear-Rhubarb Cobbler recipe, or contribute your own.
Suggest a better description* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes, or until bubbling. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes. [ FARM JOURNALs Complete Pie Cookbook; 1965 ] per Fred Peters Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 178 | ||
Calories from Fat: 94 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 16.9mg | 5 % | |
Sodium 106mg | 4 % | |
Potassium 23.7mg | 1 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 20.7g | ||
Protein 0.8g | 1 % | |
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: 178
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