A true spring treat—just add a dollop of crème fraîche on top!
4 cups chopped rhubarb
F&L cobbler crust mix
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.
2. Bring the 1 cup sugar, rhubarb, and lemon juice to a boil over high heat, stirring constantly. Pour the rhubarb mixture into the baking dish and top with cobbler batter.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.