Rhubarb and Strawberry Cornbread Cobbler

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

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
125
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.
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