Serves: 8
Carbs Per Serving: 12 g
Prep Time:<20 minutes
Effort: Easy
Preheat your oven to 350 degrees.
Ingredients Filling:
8 cups of rhubarb cut into 1/2 "-1" chunks
1 1/2 cup Fructevia, Steviva Brand Stevia Blend or 2 cups of apple sauce with 1/4 tsp of Steviva Brand Stevia Powder
2 Tb sp tapioca or arrowroot
1 tsp cinnamon (use more for stronger flavor)
2 Tb sp cold butter cut up into small pieces
Grease a 9X13 pan with butter and put the rhubarb into the greased pan. Thoroughly mix all of the remaining ingredients (except the butter) in a bowl and sprinkle on top of the rhubarb. Toss the rhubarb to spread the Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder mixture around as well as possible. Dot the rhubarb with small pieces of butter.
Cobbler Filling:
2 cups whole grain flour or low carb bake mix
1/4 cup Fructevia, Steviva Brand Stevia Blend or 1/4 cup of apple sauce with a very small dash of Steviva Brand Stevia Powder
1 tsp cinnamon
1/2 cup cold butter
1 egg
1/4 cup heavy cream
Mix the flour Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder, and cinnamon in a medium-sized bowl. Cut in the butter until the mixture resembles large crumbs. In another bowl, mix together the egg and cream with a fork and then stir it into the flour mixture until thoroughly blended. Spoon the dough over the rhubarb mixture, but do NOT smooth the dough with your spoon.
Bake in the oven for 30 minutes or until golden brown. Allow the cobbler to cool before drizzling some heavy cream on top. Makes eight servings which can be stored in the refrigerator.
Nutritional Facts
Serving Size: 4 ounces
Total Calories: 2200
Calories Per Serving: 275
Total Fat: 8 g
Saturated Fat: 2.5 g
Cholesterol: 2.2 mg
Sodium: 226 mg
Total Carbohydrates: 96 g
Carbohydrates Per Serving: 12g
Dietary Fiber: 6.7 g
Sugars: 8 g
Protein: 8.2 g
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