Rhubarb Cobbler

Serves: 8
Preparation time: 30 minutes
Cooking time: 45 minutes
Cooling time: 15 minutes
Ingredients:
600g/20oz fresh or frozen rhubarb, cut into 2.5cm (1inch) pieces, thawed for 15 minutes if frozen
4 tbsp SPLENDA® Granulated
220g/8oz plain flour
¾ tsp baking powder
½ tsp bicarbonate of soda
75g/3oz low-fat margarine (31%), cut into small pieces
125ml/5fl.oz fat-free sour cream
60ml/2fl.oz fat-free milk
Method:
1 Preheat oven to 190°C/180°C Fan/Gas Mark 5. Lightly grease an 8" (20 cm) square baking pan or ovenproof dish.
2 Place sliced rhubarb into prepared pan. Sprinkle with 2 tbsp SPLENDA® Granulated.
3 In a large bowl combine flour, remaining SPLENDAŽ Granulated, baking powder and bicarbonate of soda. Add margarine and mix with your fingers, or cut through with a knife, until mixture resembles coarse breadcrumbs.
4 Add sour cream and milk. Mix until dough comes together.
5 Transfer dough to a lightly floured surface and knead gently until blended.
6 Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of rhubarb and gently press down to flatten.
7 Bake until filling is bubbly and top is golden brown, approximately 45 minutes. Cool 15 minutes before serving.

Nutrition Information
(typical values)

Per serving: Energy 734kJ/174kcal Carbohydrate 24g Fat 7g

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Nutrition Information
(typical values)

Per serving: Energy 734kJ/174kcal Carbohydrate 24g Fat 7g

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