Blushing Betty Rhubarb Cobblet Dessert
Blushing Betty Rhubarb Cobblet Dessert layers tangy rhubarb with sweet raisins under a tender, golden crumb for a balanced bite of tart and sweet in every spoonful. The soft, cake-like topping soaks up rosy juices as it bakes, making it perfect for spring gatherings or a cozy after-dinner treat with vanilla ice cream.
- Prep25 mins
- Cook1 hr
- Serves20
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Blushing Betty Rhubarb Cobblet Dessert, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 32 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 18 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 77
- Heart Health
- 62
- Metabolic
- 32
- Digestive
- 38
- Inflammatory
- 27
- Performance
- 44
- General Wellness
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 2
Combine the rhubarb with 2 cups sugar in a large bowl and spread it into the prepared baking dish; sprinkle the rhubarb with raisins.
- 3
Cream the vegetable shortening with 2/3 cup sugar in a bowl; beat in the eggs one at a time, then the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into the wet ingredients, alternating with the milk, until a smooth batter forms. Spread the batter over the fruit in the baking dish.
- 4
Bake in the preheated oven until the rhubarb filling is bubbling and the topping is set and golden brown, about 1 hour.
- Calories 196.63 kcal Moderate 10%
- Protein 3.35 g Low Source 7%
- Carbohydrate 45.4 g 17%
- Total Fat 0.81 g Low Source 1%
- Saturated Fat 0.27 g Low Source 1%
- Trans Fat 0.1 g High --
- Cholesterol 23.74 mg Moderate 8%
- Sodium 21.15 mg Low Source 1%
- Dietary Fiber 3.58 g Moderate 13%
- Total Sugars 30.82 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 195.63 mg Moderate 15%
- Iron 1.2 mg Low Source 7%
- Potassium 201.68 mg Low Source 4%
- Vitamin A 11.2 mcg Low Source 1%
- Vitamin C 0.03 mg Low Source 0%
- Vitamin D 0.19 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Blushing Betty Rhubarb Cobblet Dessert is made with 10 ingredients and serves 20. It takes about 1 hr 25 mins and is rated medium. Key ingredients include All Purpose Flour, Baking Powder, Eggs, and Milk. Each serving provides about 196.63 kcal.
Recipe Questions
- What is Blushing Betty Rhubarb Cobblet Dessert made of?
- The main ingredients are All-Purpose Flour, Baking Powder, Eggs, Milk, Raisin. The full list of 10 is above.
- How long does it take to make Blushing Betty Rhubarb Cobblet Dessert?
- About 1 hr 25 mins in total: 25 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 196.63 kcal. The full nutrition breakdown is above.
- Is Blushing Betty Rhubarb Cobblet Dessert easy to make?
- This recipe is rated medium, with 10 ingredients and 4 steps.
- Is Blushing Betty Rhubarb Cobblet Dessert healthy?
- Blushing Betty Rhubarb Cobblet Dessert has an easyChef Pro health score of 42/100. Per serving, it provides 196.63 calories and 3.35 g of protein, or 7% of the Daily Value. It contains Eggs, Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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