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Add a photoOh, the ubiquitous rhubarb cobbler. Everyone has a recipe for it. Every time you bake it it's different, depending on the ripeness of the rhubarb, where it was grown and the type of apple used.
The original recipe called for McIntosh but I like to use Honey Crisp. It's sweet but retains it's structure when cooked. A great apple the McIntosh, but in my experience always turned to mush when cooked. I'd rather keep it for snacking on.
Ingredients
- Filling:
- 1 Lb. Fresh or Frozen Rhubarb, Sliced Diagonally
- 1 Lb. Honey Crisp Apples, Peeled & Coarsely Chopped
- 2 Tbsp. Lemon Juice
- 2 Tbsp. All Purpose Flour
- 2 Tbsp. Cornstarch
- 1/2 Cup Honey
- 1/2 Cup Apple Juice
- 1 Tsp. Salt
- Topping:
- 2 Cups Whole Wheat Flour
- 4 Large Egg Whites
- 1/2 Cup Greek Vanilla Yogurt
- 1/2 Cup Apple Juice or Honey
Directions
- Preheat oven to 375°F.
- Prepare Filling: In large bowl combine, rhubarb, apples, lemon juice, flour, cornstarch, honey, apple juice and salt.
- Prepare Topping: In separate bowl combine wheat flour, egg whites, yogurt and apple juice/honey.
- Construction: Place rhubarb mixture in an 8 x 8-Inch square baking pan and spoon the topping mixture over filling.
- Bake cobbler in a 375°F oven for 20 - 25 minutes. Serve warm. May be served as is, or drizzle additional vanilla yogurt over the top.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 392 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 376mg | 11% |
| Total Carbs 96.26g | 26% |
| Dietary Fiber 4.7g | 16% |
| Sugars 68.86g | 46% |
| Protein 7.35g | 12% |
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