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Field editor Pat Habiger of Spearville, Kansas notes, "In spring, I frequently make this tangy biscuit-topped treat."
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 427 calories, 18 g fat (8 g saturated fat), 67 mg cholesterol, 335 mg sodium, 63 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Almond Rhubarb Cobbler in
Taste of Home
April/May 2000, p65
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