Rhubarb Ginger Plum Cobbler

Rhubarb Ginger Plum Cobbler

Blogger Brooke McLay from Cheeky Kitchen makes an Asian twist on America's classic dessert. Sweet plums, tangy rhubarb, zesty lime, and spicy ginger sit under a sweet and crunchy crust.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

2
cups frozen chopped rhubarb
2
cups sliced pitted peeled fresh purple plums
2/3
cup granulated sugar
2
cups Original Bisquick® mix
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
Juice and grated peel of 1 lime
1 1/2
cups crushed Fiber One® Honey Clusters® cereal
1/2
cup butter, melted
1/2
cup turbinado sugar (raw sugar) or sparkling sugar
Ice cream or whipped cream, if desired
  1. Heat oven to 400°F.
  2. In large bowl, stir together rhubarb, plums, granulated sugar, 1/2 cup of the Bisquick mix, the ginger, cinnamon and lime juice. Pour into ungreased 9-inch square (2-quart) glass baking dish.
  3. In medium bowl, stir together remaining 1 1/2 cups Bisquick mix, the cereal, melted butter, turbinado sugar and grated lime peel until crumbly. Sprinkle over rhubarb-plum mixture.
  4. Bake 25 to 30 minutes or until topping is golden brown and rhubarb-plum mixture is bubbly. Serve warm with ice cream.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For extra ginger flavor, add 1/2 teaspoon ground ginger to the topping mixture.
Try adding grated gingerroot for extra ginger flavor.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.