Preheat oven to 375 degrees.
Slice rhubarb into 1 inch pieces .Combine with brown sugar and place in an 8 x 8 inch ovenproof dish.
Beat butter with sugar and ginger until light and fluffy. Add egg and mix well.
Sift flour with baking powder and salt. Stir half into butter mixture along with cream. Stir in remaining flour mixture. If the batter is too stiff, beat in a little more cream. Spoon over the rhubarb, leaving space between the mounds.
Bake for 30 to 35 minutes or until the fruit is soft and bubbling and the top is golden brown. Let rest for 10 minutes before serving.
Beat whipping cream with sugar until stiff peaks form. Drop large spoonfuls over warm cobbler and sprinkle with pistachios.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 112 (24%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 65.6mg||20 %|
|Sodium 99.9mg||3 %|
|Potassium 142.9mg||4 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 84.7g|
|Protein 3.9g||6 %|
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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: 459
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