Strawberry & Rhubarb Cream Cobbler

by Wayne & Brigg Olsen

12” Dutch oven

Ingredients:

1 cup water

½ sugar

1 box of Danish Dessert mix

1 box tapioca pudding mix

2 cups strawberries, cut into quarters

4 cups rhubarb, cut into 1 inch pieces

8 oz. cream cheese, softened

Yellow cake mix

Butter (to taste)

Directions:

·      Add water, sugar, and rhubarb together.  Bring to a boil for 3-5 minutes.

·      In a separate pan mix Danish Dessert in 1¾ cups water.  Bring to a boil while stirring constantly.

·      Stir Danish Dessert and tapioca pudding mix into water, sugar, and rhubarb.  Stir in strawberries.

·      Stir softened cream cheese into pudding mixture.

·      Pour pudding mixture into bottom of Dutch oven.  Evenly spread yellow cake mix over top of pudding mixture.

·      Put pats of butter on top of dry cake mix.

·      Cook about 45 minutes or until top is done.