CRISPY RHUBARB COBBLER

Crispy Rhubarb Cobbler image

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

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

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 Facts : Calories 380 calories, Fat 10g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 218mg sodium, Carbohydrate 71g carbohydrate (59g sugars, Fiber 2g fiber), Protein 3g protein.