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Rhubarb Ginger Plum Cobbler

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Rhubarb Ginger Plum Cobbler
  • Prep 15 min
  • Total 40 min
  • Servings 4
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Spoon up some goodness with our Asian twist on a classic dessert, made with rhubarb, plums and Honey Clusters cereal.
By Brooke Lark
Updated Jul 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra ginger flavor, add 1/2 teaspoon ground ginger to the topping mixture.
  • tip 2
    Try adding grated gingerroot for extra ginger flavor.

Nutrition

Nutrition Facts are not available for this recipe
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