Serves: 15 servings
  • 8 cups rhubarb, cut into ½-inch pieces
  • 4 eggs, beaten
  • 2 cups sugar
  • 4 TB flour
  • 1 tsp cinnamon
  • Topping:
  • ¾ cup butter, regular or unsalted
  • 1 cup brown sugar
  • 2 cups flour
  • 1 TB sugar and ¼ tsp cinnamon
  1. Spray a 9 x 13-inch cake pan with non-stick spray. Preheat the oven to 350 degrees F. Place the rhubarb into the pan. Combine beaten eggs, sugar, flour and 1 tsp of sugar into a bowl and mix well. Pour this mixture over the rhubarb in the pan. Combine the butter, brown sugar and flour and mix with a fork or pastry blender until blended. Place the topping on the rhubarb. Mix together the 1 TB sugar and ¼ tsp of cinnamon. Sprinkle on the top of the batter. Bake 55-60 minutes.
I used unsalted butter in my recipe.

Information included in this food blog is not intended to provide medical or nutritional advice. Please contact your personal health care provider for medical or nutritional advice.
Nutrition Information
Serving size: 1/15 of recipe Calories: 328 Fat: 11 grams Saturated fat: 6 grams Trans fat: 0 grams Carbohydrates: 58 grams Sodium: 23 mg Fiber: 1 gram Protein: 3 grams Cholesterol: 74 mg
Recipe by Vintage Nutrition Kitchen at https://vintagenutritionkitchen.com/2020/06/11/rhubarb-cobbler/