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Crispy Rhubarb Cobbler

Total Time

Prep: 10 min. Bake: 45 min.

Makes

6 servings

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

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

  1. 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.
  2. Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown.

Nutrition Facts

1 each: 380 calories, 10g fat (1g saturated fat), 35mg cholesterol, 218mg sodium, 71g carbohydrate (59g sugars, 2g fiber), 3g protein.

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