- 1 cup sugar
- 1/3 cup pancake mix
- 4 cups diced fresh or frozen rhubarb, thawed and drained
- 1 egg, beaten
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 1/2 cup pancake mix
- In a bowl, combine sugar and pancake mix.
- Add the rhubarb and toss to coat.
- Transfer to a greased 8-in. square baking dish.
- Combine topping ingredients
- Spread over rhubarb mixture.
- Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown. Yield: 6 servings.