We’ve been holding onto Virginia Schmuhl’s recipe for Strawberry-Rhubarb Cobbler for quite awhile now, waiting for rhubarb to come back into season. It’s in the stores and markets now, so this is the perfect time for the recipe, which Mrs. Schmuhl says is her son-in-law’s favorite.
6 cups sliced rhubarb (about 1½ pounds)
½ cup granulated sugar
1 (3-ounce) package sugar-free strawberry Jell-O
1 (9-ounce) package yellow cake mix
⅓ cup margarine, melted
2 teaspoons confectioners’ sugar, for garnish
Whipped topping, optional
Preheat oven to 350°. Coat an 11-by-7-inch baking dish with nonstick spray. Place rhubarb in the baking dish and sprinkle first with the granulated sugar and then with the powdered Jell-O. Spread the cake mix over that and drizzle with ¾ cup water. Stir in the melted margarine.
Bake for 50 minutes. Cool on a wire rack 10-15 minutes. Sift confectioners’ sugar over top and, if desired, add whipped topping. Serve warm or at room temperature.
Yield: 8 servings
— Virginia Schmuhl
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