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Rhubarb Cobbler

Jami Nolen

May 10, 2009



  • 5 1/2 cups sliced (1/2-inch thick) rhubarb (about 1 1/2 pounds)
  • 2/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon grated lemon peel
  • Vegetable cooking spray
  • 1/3 cup old fashioned oats
  • 1/3 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup toasted pecans or almonds
  • 3 tablespoons trans fat free light margarine, cut into small pieces


Combine the first 4 ingredients in a bowl and toss well. Spoon into an 8-inch square baking dish coated with cooking spray.

Mix oats, flour and sugar. Add chilled margarine and mix until mixture resembles coarse meal. Add nuts, sprinkle over rhubarb mixture. Bake at 375 F for 40 minutes or until rhubarb is tender.

Serve with 1/2 cup frozen yogurt, optional.

Nutritional Information with 1/2 cup frozen yogurt

Calories: 237 (24% from fat)
Fat: 6.4 g (sat: 1.2 g, mono: 2.6 g, poly: 2 g)
Protein: 4.2 g
Carbohydrate: 43.4 g
Fiber: 1.3 g
Cholesterol: 0.0 mg
Iron: 1 mg
Sodium: 107 mg
Calcium: 178 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, July 31, 2009