RHUBARB AND STRAWBERRY CORNBREAD COBBLER

Rhubarb and Strawberry Cornbread Cobbler image

Serve delicious warm cobblers with ice cream - a fruit dessert made ready in little more than an hour!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 8

Number Of Ingredients 11

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

Steps:

Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine rhubarb and strawberries.
In small bowl, combine sugar and cornstarch; mix well. Sprinkle sugar mixture over fruit; toss to coat.
Beat egg in medium bowl. Add all remaining ingredients except ice cream; mix well. Drop batter by teaspoonfuls evenly over fruit mixture.
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 Facts : Calories 435, Carbohydrate 71 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 0 g