Rhubarb and Strawberry Cornbread Cobbler

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

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 435
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 310mg;
  • Total Carbohydrate 71g
    • (Dietary Fiber 4g,
    • Sugars 46g),
  • Protein 6g;
Percent Daily Value*:
    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.