By Angela McGowan
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!
Yield: Serves 4
Rhubarb Cobbler
Ingredients:
- 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
Directions:
- 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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