Crispy Rhubarb Cobbler Recipe

Crispy Rhubarb Cobbler Recipe Rating 5

I worked in a school cafeteria for 15 years. I'm retired now but still love to cook. This rhubarb cobbler is one of my favorites.—Martha Freeman, Villisca, Iowa

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Crispy Rhubarb Cobbler Recipe
  • Prep: 10 min. Bake: 45 min.
  • Yield: 6 Servings
10 45 55

Ingredients

  • 1 cup sugar
  • 1/3 cup pancake mix
  • 4 cups diced fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 2/3 cup sugar
  • 1/2 cup pancake mix

Directions

  • In a bowl, combine sugar and pancake mix. Add the rhubarb and toss to coat. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; spread over rhubarb mixture.
  • Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 380 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 218 mg sodium, 71 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Crispy Rhubarb Cobbler in Country Woman March/April 1999, p35

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Reviews for Crispy Rhubarb Cobbler (2)

Crispy Rhubarb Cobbler

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Reviewed on May. 22, 2011 by wefarm2live

It was very easy to make and a great change from the usual rhubarb pie. The only thing I may change is decreasing the sugar as it was just a little too sweet for me. Definitely a keeper though!


Reviewed on May. 21, 2008 by Cakewalk63

This recipe was so easy to make, we added whipped cream on our servings. Everyone loved it. I will make it again.

 
 
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