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Rhubarb and Strawberry Cornbread Cobbler
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Indulge in quick and easy fruit cobbler topped with creamy ice cream for a delectable treat!
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
Instructions:
  • Preheat oven to 350°F. Mix rhubarb and strawberries in a 13x9-inch (3-quart) glass baking dish without greasing it.
  • In a petite bowl, blend sugar and cornstarch thoroughly. Sprinkle over fruit and toss gently until coated.
  • In a medium bowl, beat the egg. Mix in all the ingredients except the ice cream until well combined. Spoon the batter evenly over the fruit mixture in teaspoon-sized amounts.
  • Bake at 350°F for 1 hour 5 minutes to 1 hour 15 minutes, or until the fruit is bubbling in the center and the topping is golden brown. Enjoy warm with a scoop of ice cream.

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