Thursday, June 9, 2011

Rhubarb Cobbler

Ingredients:
BASE
1 c. sugar
1/3 c. pancake mix
1 tsp. grated lemon peel
4 c. (about 1 1/2 lbs.) fresh rhubarb, cut into 1/2 inch pieces

TOPPING
3/4 c. pancake mix
2/3 c. sugar
1 egg, beaten
1/4 c. melted butter

Directions:
For the base, combine sugar, 1/3 c. pancake mix and lemon peel.  Add rhubarb and toss lightly.  Place ina  9 inch square pan.  For topping, combine 3/4 c. pancake mix and sugar.  Stir in egg until mixture resembles coarse crumbs.  Sprinkle evenly over rhubarb base.  Drizzle with melted butter.  Bake at 375 degrees for 35-40 minutes.  Serve warm with cream or ice cream.

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