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    You are in: Home / Recipes / Rhubarb Cobbler Recipe
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    Rhubarb Cobbler

    Rhubarb Cobbler. Photo by Debbwl

    1/2 Photos of Rhubarb Cobbler

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    CJAY's Note:

    This is a very easy to make biscuit cobbler with great taste and a beautiful color. The Macadamia topping makes for a great added texture. It’s best served warm with ice cream or whipped topping. It microwaves well for only 20 seconds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350*.
    2. 2
      Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear.
    3. 3
      Spread ricotta evenly over the biscuit dough.
    4. 4
      In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer.
    5. 5
      Sprinkle dry jello over the rhubarb as evenly as possible.
    6. 6
      In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly.
    7. 7
      Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.

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    Ratings & Reviews:

    • on May 29, 2011

      55

      What a great dessert using rhubarb! I'm always looking for rhubarb recipes because my family loves it. Using the refrigerated biscuits made this recipe so simple, too. The macadamia nuts made the topping perfect with a wonderful crunch to it. It was hard to stop eating.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      45

      I couldn't find a 10 oz, 8 ct tube of biscuits, only 12 oz, 10 ct or 16.3 oz, 8 ct. I used the smaller of the two and after pressing the biscuits into the pan had one extra leftover (which I ended up just baking after the cobbler was done). The only thing I changed was almonds instead of macadamia nuts. Once baked, when I scooped out a serving while still warm, all of the juices ran out to fill up the hole (the gelatin didn't set up until after refrigeration). The taste was very nice but the rhubarb was still pretty crunchy (even though I had cut it up pretty small) - and I was afraid to leave it in any longer as the biscuit crust was getting extremely brown. This was an interesting recipe to try but I don't know that I'll make it again without serious changes to the bake time or precooking the rhubarb slightly. Thanks for sharing and good luck in the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      55

      Delightful! My only regret with this tasty treat was that I forgot to buy whipped cream for the top forcing us to eat it topless, but even topless we ate every last bite. We liked the mild nutty flavors of the almond extract and macadamia nuts, found the recipe could be halfed quite nicely (baked in a 8 x 4 Pyrex loaf pan). This cobbler boasts great color and texture making it a very pretty dessert. Thanks for the post and good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rhubarb Cobbler

    Serving Size: 1 (130 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 308.8
     
    Calories from Fat 124
    40%
    Total Fat 13.8 g
    21%
    Saturated Fat 5.5 g
    27%
    Cholesterol 21.0 mg
    7%
    Sodium 432.3 mg
    18%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 1.4 g
    5%
    Sugars 22.4 g
    89%
    Protein 7.1 g
    14%

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