Rhubarb Cobbler


It’s finally rhubarb season again. Be sure to pick some up on your next trip to the grocery store, the season is so short!

recipe photo

Yield: Serves 4

Rhubarb Cobbler

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1 lb fresh rhubarb, chopped
1/2 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon lemon juice
1 cup Original Bisquick™ mix
2 tablespoons butter, softened
1/4 cup milk
Freshly whipped cream or vanilla ice cream


Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.

In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.

In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.

Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.

To serve, scoop warm cobbler into bowls; top with whipped cream.

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*Nutritional Information is not guaranteed for 100% accuracy.

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