Crispy Rhubarb Cobbler
Total TimePrep: 10 min. Bake: 45 min.
- 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.
Nutrition Facts1 each: 380 calories, 10g fat (1g saturated fat), 35mg cholesterol, 218mg sodium, 71g carbohydrate (59g sugars, 2g fiber), 3g protein.
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.
May 22, 2011
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!
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.
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