Prep
20 minutes
Cook
1 hour
Servings per Recipe
8
Serving Size
1/8 of recipe
Nutrition Facts
Calories
: 265
Total Fat
: 12
g
Dietary Fiber
: 2
g
Sodium
: 75
mg
Total Carbohydrate
: 40
g
Ingredients
FILLING:
1¼ cup sugar
¼ cup instant vanilla pudding mix (dry)
3 cups rhubarb stems, cut into 1/2-inch pieces
1 cup strawberries, sliced
2 Tablespoons lemon juice
CRUMB TOPPING:
½ cup sugar
½ cup unflavored bread crumbs or crumbled corn flakes
½ cup oats
½ cup butter
1/8 teaspoon ground cinnamon
Preparation
Preheat oven to 375° F.
Wash hands with soap and water.
Gently rub rhubarb and strawberries under cool running water before cutting.
In a shallow 2 quart baking dish, combine 1¼ cup sugar and dry pudding mix. Add rhubarb pieces, sliced strawberries, and lemon juice. Let stand for 15 minutes.
In a separate bowl, mix together (with fingers or fork) bread crumbs, oats, ½ cup sugar, butter and cinnamon until in fine crumbs in a separate bowl.
Squeeze together bread crumb mixture into clumps, then crumble over the rhubarb mixture.
Bake for 1 hour. Let stand for 15 minutes before serving.
Note
Modified from Passover Rhubarb Cobbler from myplate.gov/recipes.