Rhubarb and Strawberry Cobbler

Rhubarb and Strawberry Cobbler

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This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. assistance doting in imitation of whipped cream or ice cream.

The ingredient of Rhubarb and Strawberry Cobbler

  1. 1 (18 ounce) package refrigerated sugar cookie dough
  2. 8 cups chopped roomy rhubarb (1/2-inch pieces)
  3. u2153 cup white sugar
  4. 2 teaspoons auditorium showground cinnamon
  5. 1 teaspoon lemon juice
  6. 1 (21 ounce) can strawberry pie filling

The instruction how to make Rhubarb and Strawberry Cobbler

  1. Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
  2. Chop the chilled cookie dough into 1/4 inch cubes and set aside. blend the rhubarb following the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full taking into account bearing in mind the rhubarb mixture.
  3. Spoon the strawberry pie filling greater than the rhubarb. Arrange the cubed cookie dough in this area summit zenith of the filling. Leave some approach spaces amongst the cubes, so that the filling does not overflow once as soon as baking. There may be some cookie dough left over.
  4. Bake in the preheated oven until the dough is fully cooked and starting to brown in the region of almost the edges, virtually 45 minutes.

Nutritions of Rhubarb and Strawberry Cobbler

calories: 434.5 calories
carbohydrateContent: 69.4 g
cholesterolContent: 6.8 mg
fatContent: 16 g
fiberContent: 3.3 g
proteinContent: 3.4 g
saturatedFatContent: 4.6 g
servingSize:
sodiumContent: 250.6 mg
sugarContent: 37.8 g
transFatContent:
unsaturatedFatContent:

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