Rhubarb Cobbler (Bisquick)

Fresh rhubarb brings a tart and tangy flavour to our easy cobbler that can be ready in only 1 hour.

1 lb fresh rhubarb, chopped
½ cup Erythritol Gold, packed
2 tsp. pure vanilla extract
1 tsp. lemon juice, freshly squeezed
1 cup Bisquick
2 Tbsp. butter, softened
¼ cup milk

To Serve:
freshly whipped cream or vanilla ice cream

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4) (180°C/160°C fan, Gas Mark 4). Grease an 8” square (2 qt) glass baking dish with butter or cooking spray.

In large bowl, mix rhubarb, Erythritol Gold, vanilla and lemon juice. Pour mixture into baking dish.

In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.

Bake 40-45 minutes or until topping is golden brown and fruit is bubbly.

To serve, scoop warm cobbler into bowls; top with whipped cream.