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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Yield: 6 servings.
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