Rhubarb and Strawberry Cornbread Cobbler

(0)
0 reviews.
  • 15 min prep time
  • 1 hr 30 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine rhubarb and strawberries.
  2. 2 In small bowl, combine sugar and cornstarch; mix well. Sprinkle sugar mixture over fruit; toss to coat.
  3. 3 Beat egg in medium bowl. Add all remaining ingredients except ice cream; mix well. Drop batter by teaspoonfuls evenly over fruit mixture.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved