PINEAPPLE COBBLER
A cobbler like a pineapple upside down cake.
Provided by GHETTOFUNKBABI
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking dish, melt the butter in the oven.
- In a medium bowl, stir together flour, white sugar, and milk until smooth. Pour batter into the prepared dish.
- In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries.
- Bake 30 minutes in the preheated oven, until golden.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 51.1 g, Cholesterol 26.4 mg, Fat 9.9 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 237.7 mg, Sugar 37.9 g
PINEAPPLE RHUBARB COBBLER
I love rhubarb, especially when it is mixed with pineapple. This dessert is so easy & can be enjoyed hot or cold!
Provided by Crystal Schlueter
Categories Fruit Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350 degrees F. Lightly grease a 9 inch by 13 inch baking pan with cooking spray.
- 2. Place the rhubarb, pineapple & sugar into a large bowl. Stir until combined. Pour mixture into the prepared pan. Sprinkle cake mix over rhubarb mixture. Dice butter & sprinkle over cake mix. Bake for 30-40 minutes or until top is golden brown. Let cool for 15 minutes. Spoon into bowls & garnish with whipped cream or ice cream.
RHUBARB-PINEAPPLE CRISP
We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.
Nutrition Facts :
PINEAPPLE, RHUBARB, AND RASPBERRY COBBLER
Steps:
- Preheat the oven to 400°F (200°C).
- To make the filling, in a large bowl, mix together the rhubarb, pineapple, raspberries, the 3/4 cup (150 g) sugar, 2 tablespoons (15 g) flour, vanilla, and kirsch, if using, until combined. Transfer the mixture to a shallow 2-quart (2-liter) baking dish and bake until the fruit is heated through, about 40 minutes, stirring several times during baking.
- While the filling bakes, make the biscuits. Into the bowl of a stand mixer (or a large bowl if making by hand), sift together the 3 cups (420 g) flour, 2 tablespoons (30 g) sugar, baking powder, and salt. Add the butter pieces to the flour mixture. Mix briefly in a stand mixer fitted with the paddle attachment (or by hand with a pastry blender) until the butter is mostly incorporated, but small chunks are still visible. Stir in 3/4 cup (180 ml) cream or buttermilk and mix until the dough begins to come together. Gather the dough into a ball with your hands; if the dough is too dry to hold together, gradually mix in additional cream or buttermilk until it does.
- Lightly flour a work surface and roll out the dough until it is 3/4 inch (2 cm) thick. Using a 3-inch (8-cm) round biscuit cutter dipped in flour, cut out 8 biscuits. (You may need to gather the dough scraps and roll them out again in order to make 8 biscuits.) Set the biscuits aside until needed. In a small bowl, whisk together the egg yolk and cream or milk to make an egg wash.
- When the filling is ready, remove the baking dish from the oven and arrange the biscuits on top of the filling. Brush the tops of the biscuits with the egg wash. Return the baking dish to the oven and continue baking until the biscuits are golden brown, 15 to 20 minutes.
- Serving
- Serve warm with Vanilla Ice Cream (page 143).
- tip
- Have a sheet of aluminum foil on the lower rack of the oven during baking since this cobbler is quite juicy and the foil will catch any spills.
PINEAPPLE-RHUBARB JAM
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
- To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
- Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
- Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
- Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 5 grams, Carbohydrate 71 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 38 grams, TransFat 0 grams
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
PINEAPPLE-RHUBARB STREUSEL DESSERT
Convenient canned pineapple and fresh rhubarb deliciously combine in this dessert. It's quick, easy and, best of all, yummy!-Bobbi Miles, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.
Nutrition Facts :
PINEAPPLE COBBLER
"I think of our trip to Hawaii every time I taste this favorite," remarks Aljene Wendling of Seattle, Washington. "It's made with juicy fresh pineapple."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, biscuit mix and lemon zest; stir in pineapple. Pour into a greased 9-in. square baking dish. Combine biscuit mix, sugar and egg; sprinkle over top. Drizzle with butter., Bake at 350° for 40-45 minutes or until browned. Serve warm or cold with ice cream if desired.
Nutrition Facts : Calories 289 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 241mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE RHUBARB CRUMBLE PIE
This is a surprisingly different (and good) rhubarb pie. It's very tropical like and super easy to put together! I always use recipe#45268 for my pie crust and it comes out perfect every time!
Provided by Brooke the Cook in
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine rhubarb and cornstarch, set aside.
- Roll out pie crust into 8 inch pie plate.
- Pour rhubarb and cornstarch mixture into prepared crust.
- Combine sugar and Splenda; sprinkle over rhubarb mixture.
- Top evenly with drained pineapple.
- Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
- Sprinkle topping over pineapple.
- Cover edges of pie with foil and bake at 350 for 25 minutes.
- Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
- Cool completely on wire rack. Store leftovers in fridge.
PINEAPPLE RHUBARB PIE
From Dickinson, North Dakota, Lila McNamara relates, "Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
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- Once the pineapple mixture has been sitting for 10 minutes, pour the melted butter into the bottom of a 9-inch square (or 11- by 7-inch) baking dish.
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