Tuesday, June 06, 2006

A Lip-Smacking Low-Carb Rhubarb Cobbler

Rhubarb and cobbler together -- it's a wonderful thing!

When my friend Marilyn Kirtley sent me the recipe I am going to share with you today for Rhubarb Cobbler, my first reaction was, "What the heck is rhubarb?!" I know, I don't get out much apparently, but I had never even heard of it.

In fact, Marilyn said she has a whole rhubarb patch on the property of her and her husband Michael's Low-Carb Central store in Hales Corner, Wisconsin. I must have missed seeing that when I visited there for a book signing in January! :)

Anywho, you can learn all you'll ever want to know about what rhubarb is by clicking here. But since Marilyn has an abundance of this stuff at her disposal, she has come up with an excellent low-carb dessert recipe after much trial and error over the past six years since she and Michael started livin' la vida low-carb.

This recipe has several variations to it that you can use depending on your own personal preference for sweeteners and ingredients. Marilyn explains it all in her recipe! ENJOY!!!


Preheat your oven to 350 degrees.

8 cups of rhubarb cut into 1/2 "-1" chunks
3/4 cup Splenda
3/4 cup Erythritol
1 Tbsp Stevia Supreme Spoonable
2 Tbsp Expert Foods ThickenThin not/Sugar
1 tsp cinnamon (use more for stronger flavor)
2 Tbsp 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 sweet mixture around as good as possible. Dot the rhubarb with small pieces of butter.

2 cups CarbQuik
1/3 cup Erythritol
1 tsp cinnamon
1/2 cup cold butter
1 egg
1/4 cup heavy cream

Mix the CarbQuik, Erythritol, 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 CarbQuik 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 and sugar-free preserves on top. Makes eight servings which can be stored in the refrigerator.

NOTE: The sweetener combination of Splenda, Erythritol, and Stevia is what Marilyn chose to use. You can actually use any combination of your favorite sweeteners, but that may change the nutritional content. Also, raspberries can be substituted for the rhubarb for this recipe which will necessitate using less sweeteners.

Calories: 275
Fat: 22.7g
Total Carbs: 23g
Fiber: 14.2g
Net Carbs: 8.8g
Protein: 7.85


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