- 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.
Reviews for Crispy Rhubarb Cobbler
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"I have made this several times. used the pancake flour for other fruit also. It's to easy and we love it."
"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!"
"This recipe was so easy to make, we added whipped cream on our servings. Everyone loved it. I will make it again."