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
- 1 cup sugar
- 1/3 cup pancake mix
- 4 cups diced fresh or frozen rhubarb, thawed and drained
- 1 egg, beaten
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 1/2 cup pancake mix
- 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.
Originally published as Crispy Rhubarb Cobbler in Country Woman March/April 1999, p35
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