Sugar rhubarb cobbler
1 1/2 pounds rhubarb, trimmed, cut into 1/2-inch pieces
1/8 teaspoon baking soda
1 cup flour
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3/4 cup sugar
1 tablespoon plus 1 teaspoon butter, softened
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water plus 1/4 cup boiling water
Makes six servings.
Heat the oven to 400 degrees. Place rhubarb in an 8-inch-square baking dish; sprinkle with the baking soda. Set aside.
Combine the flour, 1/4 cup of the sugar, 1 tablespoon of the butter, baking powder and 1/4 teaspoon of the salt in a medium bowl. Stir in the 1/2 cup water until mixture is crumbly; set aside. Combine the remaining 1/2 cup of the sugar and remaining 1 teaspoon of the butter in a small bowl; mix until crumbly. Set aside.
Pour the boiling water over rhubarb. Top evenly with the flour mixture. Sprinkle with the sugar-butter mixture. Bake until bubbly and beginning to brown, 35-45 minutes.
Nutrition information per serving: 207 calories, 12 percent of calories from fat, 3 g fat, 2 g saturated fat, 7 mg cholesterol, 44 g carbohydrates, 3 g protein, 345 mg sodium, 2 g fiber.