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Crispy Rhubarb Cobbler Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:6 servings


  • 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


  • 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. Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown. Yield: 6 servings.

Nutritional Facts

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

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. 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!"

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."

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