- 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
Reviews for Crispy Rhubarb Cobbler
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Reviewed Jul. 26, 2013
"I have made this several times. used the pancake flour for other fruit also. It's to easy and we love it."
Reviewed May. 21, 2008
"This recipe was so easy to make, we added whipped cream on our servings. Everyone loved it. I will make it again."