Rhubarb and Strawberry Cornbread Cobbler

Serve delicious warm cobblers with ice cream - a fruit dessert made ready in little more than an hour!

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

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

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
310mg
310%;
Total Carbohydrate
71g
71%
(Dietary Fiber
4g
4%
  Sugars
46g
46%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
28%;
Calcium
22%;
Iron
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 Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.