Very Berry Rhubarb Cobbler
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 8
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 8
Difficulty: easy
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
1 cup fresh or frozen blueberries
1 tablespoon balsamic vinegar
1-3/4 cups granulated sugar, divided
2 tablespoons cornstarch
1 cup all-purpose flour
1/3 cup sliced almonds
1/8 teaspoon salt
1 egg, lightly beaten
1/3 cup Fleischmann's® Original-stick, melted
Reddi-wip® Original Dairy Whipped Topping
Ground nutmeg, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 65 g | 22% |
Cholesterol | 24 mg | 8% |
Total Fat | 9 g | 15% |
Iron | 1 mg | 7% |
Calories | 351 kcal | 18% |
Sodium | 121 mg | 5% |
Protein | 4 g | 8% |
Saturated Fat | 2 g | 9% |
Sugars | 47 g | 5% |
Vitamin C | 21 mg | 36% |
Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11x7-inch baking dish; set aside.
Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with Fleischmann’s.
Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with Reddi-wip. Sprinkle with nutmeg, if desired.
Great Substitute: If rhubarb is not available, simply increase sliced fresh strawberries to 4 cups and reduce sugar to 1/2 cup.
Very Berry Rhubarb Cobbler