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Crispy Rhubarb Cobbler Recipe

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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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!