Rhubarb and Strawberry Cornbread Cobbler

Bake this delicious rhubarb, strawberry and cornbread cobbler served with ice-cream.

  • prep time 15 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 8

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    435
    (
    Calories from Fat
    125),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    71g
    71%
    (Dietary Fiber
    4g
    4%
      Sugars
    46g
    46%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    28%;
    Calcium
    22%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved