Strawberry Rhubarb Cobbler

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 1/4 Cup rhubarb , cut into 1 in. pieces, thawed if frozen
  • 1 Cup strawberries , sliced
  • 2 tsp lemon juice
  • 1/4 Cup sugar
  • 3 tsp unsalted butter , cut into small pieces
  • 1 Cup buttermilk baking mix
  • 4 Fl Oz skim milk , or half and half
Preheat oven to 450 ℉. Combine rhubarb, strawberries, lemon juice and 1/3 normal cup sugar sugar in an 8 inch baking dish. Dot with butter. Place dish in oven for 5 minutes to heat while preparing topping. Combine biscuit mix and milk in a bowl and mix until a soft dough forms. Spoon heaping tablepoonfuls of dough onto fruit, spacing them about .5 inch apart. Sprinkle with remaining sugar and bake about 20 minutes or until topping is golden.
Calories
260 Cal
Fat
8 g
Carbs
44 g
Protein
4.3 g
Fiber
2.2 g
Sugar
24 g
Cholesterol
8.9 mg
Sodium
420 mg


Nutrients

Fiber     2.2 g
Fat     8 g
Sugar     24 g
Carbs     44 g
Protein     4.3 g
Calories     260 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3.5 g
Fat, Sat     3.1 g
Fat, Trans     0 g
Fat, Percent     28 %

Vitamins

Vitamin, K     14 mcg     12 %
Vitamin, A     200 IU     6.6 %
Vitamin, B12     0.3 mcg     12 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     17 %
Vitamin, C     29 mg     32 %
Vitamin, D     13 IU     2.1 %
Vitamin, B6     0.1 mg     4.1 %
Vitamin, E     0.4 mg     2.4 %
Panto, Acid     0.5 mg     9.7 %
Choline     14 mg     2.5 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     230 mg     33 %
Magnesium     22 mg     5.1 %
Copper     0.1 mcg     9.2 %
Fluoride     3 mcg     76 %
Zinc     0.4 mg     3.8 %
Cholesterol     8.9 mg     0.1 %
Sodium     420 mg     28 %
Selenium     4.1 mcg     7.4 %
Manganese     0.3 mg     4.9 %
Potassium     280 mg     5.9 %
Iron     1.2 mg     14 %