A delightful cobbler combining the tartness of rhubarb with the sweetness of strawberries, topped with a light dusting of powdered sugar and creamy whipped topping.
Ingredients
4 cups chopped rhubarb
1 cup granulated sugar
1 packet gelatin
1 box cake mix
1 cup water
1/2 cup melted butter
to taste none powdered sugar
to taste none whipped topping
Method
Preheat your oven to 350°F (175°C) and lightly coat an 11x7x2-inch baking dish with non-stick spray.
In the prepared dish, arrange the chopped rhubarb and sprinkle sugar evenly over it. Layer it with gelatin followed by the cake mix.
Pour water over the entire mixture, then drizzle melted butter on top to finish.
Bake in the oven for around 50 minutes, or until the rhubarb has softened. After baking, let it cool on a wire rack for about 15 minutes.
Just before serving, dust the top with powdered sugar and add a spoonful of whipped cream to each serving.
Nutritions
239 : Calories
9g : Fat
38g : Carbs
2g : Protein
10 mins Preperation
1 hr 15 mins Total
12 servings
