Strawberry-Rhubarb Cobbler recipe

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Ingredients

cooking spray
6 cups sliced rhubarb
⅔ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin mix
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
¾ cup water
⅓ cup unsalted butter, melted
2 teaspoons confectioners' sugar
1 cup frozen whipped topping, thawed

Nutrition Info

238.9 calories
carbohydrate: 38.2 g
cholesterol: 14 mg
fat: 9.3 g
fiber: 1.3 g
protein: 2.2 g
saturatedFat: 5 g
servingSize: -
sodium: 171.8 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.

  2. Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.

  3. Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.

Recipe Yield

12 servings

Recipe Note

My grandmother gave me this recipe. Everything she makes tastes wonderful! Serve warm or at room temperature.

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