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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Carol Bullock's Note:

    A truly decadent rhubarb dessert that is excellent topped with vanilla Soy Cream ice cream .

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 1/3 of the margarine and pour into the bottom of a pie pan.
    2. 2
      Mix the rhubarb, with 1/3 of the salt and 1/2 of the sugar.
    3. 3
      Put this in the pie pan and stir until coated with margarine.
    4. 4
      Melt the remaining margarine.
    5. 5
      Add the milk and egg substitute and mix well.
    6. 6
      Mix in the flour, baking powder, 1/2 of the sugar, and 1/2 of the salt.
    7. 7
      Mix until blended, but do not overmix.
    8. 8
      Bake at 375°F for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.

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    Ratings & Reviews:

    • on February 24, 2002

      55

      This disappeared very quickly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2007

      55

      Holy crap this was good! I covered this in Soy Whip and sat on the couch barely able to move afterwards. Really excellent dessert, Carol!!!

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

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    Nutritional Facts for Vegan Rhubarb Cobbler

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.0
     
    Calories from Fat 211
    44%
    Total Fat 23.4 g
    36%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 691.3 mg
    28%
    Total Carbohydrate 61.8 g
    20%
    Dietary Fiber 2.0 g
    8%
    Sugars 34.8 g
    139%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    egg substitute

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