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Rhubarb Ginger Plum Cobbler

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4

Spoon up some goodness with our Asian twist on a classic dessert, made with rhubarb, plums and Honey Clusters cereal.

Brooke Lark Recipe by Brooke Lark
July 10, 2012

Ingredients

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

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Directions

  • 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.

Expert Tips

For extra ginger flavor, add 1/2 teaspoon ground ginger to the topping mixture.

Try adding grated gingerroot for extra ginger flavor.

Nutrition Information

No nutrition information available for this recipe.

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