Rhubarb and Strawberry Cornbread Cobbler

  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 8

Ingredients

Ingredients

1
(16-oz.) pkg. frozen unsweetened sliced rhubarb
1
(16-oz.) pkg. frozen unsweetened whole strawberries
1
cup sugar
1/4
cup cornstarch
1
egg
1
(6.5-oz.) pkg. golden corn muffin and bread mix
1 1/4
cups rolled oats
1/4
cup butter or margarine, melted
2
tablespoons packed brown sugar
1/3
cup milk
1
pint (2 cups) vanilla ice cream

Directions

Directions

  • 1 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine rhubarb and strawberries.
  • 2 In small bowl, combine sugar and cornstarch; mix well. Sprinkle sugar mixture over fruit; toss to coat.
  • 3 Beat egg in medium bowl. Add all remaining ingredients except ice cream; mix well. Drop batter by teaspoonfuls evenly over fruit mixture.
  • 4 Bake at 350°F. for 1 hour 5 minutes to 1 hour 15 minutes or until fruit mixture is bubbly in center and topping is golden brown. Serve warm with ice cream.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
Calories from Fat
125
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
310mg
13%
Potassium
0mg
0%
Total Carbohydrate
71g
24%
Dietary Fiber
4g
16%
Sugars
46g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
28%
28%
Calcium
22%
22%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.