When I started the Penny Pinching Pantry Raid challenge, I decided that I would not be counting the food I prepared for previously planned events as a part of the challenge. The two picnics I attended yesterday for the 4th of July fell into that category. Since I needed to make four dozen cupcakes, I decided not to count the butter, flour, sugar, and eggs that I purchased as a part of my challenge budget.
In addition to the cupcakes, I also decided to use a few of my pantry items to whip up another dessert to take to the second picnic. I had some rhubarb in my refrigerator (part of the starting inventory) that needed to be used. So, I decided to make a cobbler using some of the frozen berries in my freezer and the box of Jiffy corn muffin mix in my pantry.
I made a large cobbler in a casserole dish and an individual cobbler in a ramekin (so that I could taste and photograph prior to the picnic). They both turned out well – and the cobbler was well received at the picnic (nothing like using my family as my taste-testers). Because the corn muffin mix is pretty sweet, I didn’t make the berry rhubarb filling very sweet. If you are not a fan of tart dishes, you may want to add an additional 1/4 cup of sugar to the berry rhubarb mixture.
Ingredients:
- 3 cups rhubarb, cut into 1/4 inch slices
- 1 1/2 cups frozen strawberries
- 1 1/2 cups frozen raspberries
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1 package Jiffy corn muffin mix
- 1 egg
- 1/2 cup buttermilk
Directions:
Preheat the oven to 375° F. Prepare a casserole dish or individual ramekins with cooking spray. Set aside.
In a large bowl, combine the rhubarb, raspberries, and strawberries (you don’t even need to thaw the frozen berries first). Add the sugar and cornstarch. Toss to combine and evenly coat with the sugar and the corn starch. Pour the mixture into the prepared casserole/ramekins.
In a separate bowl, combine the corn muffin mix, egg, and buttermilk. Pour the prepared muffin mix on top of the rhubarb mixture in the casserole/ramekins.
Bake the casserole for 45-50 minutes or the ramekins for 20-25 minutes. Serve warm or at room temperature.
OoOoO! Can I have some? LOL
This looks super delicious and really creative. I would never have thought to use corn muffin mix to make something like this. Great idea!
Penny pinching or not, those look terrific, and I have no doubt the lucky recipients were thrilled! They really do look beautiful and so tasty!
Neat! Very creative in using the corn mix. Love really delish for an budget dessert. Well done!
I agree – adding the Corn Muffin Mix is brilliant! Even if it is cheap, I confess to loving that corn muffin mix! My mom used to make muffins and coffee cakes out of those little Jiffy boxed mixes when we were growing up. The individual ramekins is a great idea, too.
I always wanted to try this recipe without using a large baking tray. Now, I see!!! I’m going to get some of these tiny little cups for the baking ASAP.
I love that you used the Jiffy to top the cobbler. I always love seeing how creative cooks are in the kitchen:)
This is a great idea for using stuff up in the pantry and fridge. I have the same problem of buying new stuff before I eat up what I have at home!
Yummy! I’m cleaning out my fridge this week before vacation but looks like a little too well – I’ve only got enough stuff for two meals and there are four more days left :)
Lovely.. looks yumm. I like deserts with fruits.
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest – http://www.recipe4living.com/articles/the_fall_cobbler_recipe_contest.htm – It looks delicious!