Rhubarb Cobbler with Dough Topping Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, 1/2 cup of sugar substitute, and cornstarch. Mix until the rhubarb is well-coated, allowing it to release its natural juices, and set aside.
- In another bowl, whisk together the whole wheat flour, baking powder, and salt until well combined.
- Pour in the melted light butter, unsweetened almond milk, and vanilla extract into the dry ingredients. Stir gently until everything is smoothly mixed, taking care not to overmix.
- Pour the prepared rhubarb mixture into a greased 9x13 inch casserole dish, spreading it evenly across the bottom.
- Carefully spoon the dough mixture over the top of the rhubarb, ensuring it covers the fruit evenly but doesn’t need to be perfect.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the rhubarb is bubbling around the edges.
- Allow the cobbler to cool slightly before serving to let the flavors meld together beautifully.
WW Points Calculation:
- Rhubarb (4 cups): 0 points
- Granulated sugar substitute (1/2 cup): 0 points
- Cornstarch (1 tablespoon): 1 point
- Whole wheat flour (1 cup): 8 points
- Baking powder (1 teaspoon): 0 points
- Salt (1/2 teaspoon): 0 points
- Light butter (1/4 cup): 6 points
- Unsweetened almond milk (1 cup): 1 point
- Vanilla extract (1 teaspoon): 0 points
Total Points: 16 points
Servings: 8
Points Per Serving: 2.00 points
Nutrition Information:
- Calories: 180
- Fat: 8g
- Protein: 3g
- Carbohydrates: 25g
- Sugar: 1g
- Sodium: 180mg
I'm waiting for your comments! Enjoy!
