Ingredients:
Base:
1 cup of diced chayote
1 cup of diced rhubarb
1 tbsp of Walden Farms Apple Butter
½ tsp of cinnamon
2 tbsp of water.
Stew all the above ingredients in a small saucepan for 20 minutes, remove from heat and transfer to a 6-inch baking dish.
Topping:
1 package of Chocolate Caramel Mug Cake
½ tsp of cinnamon
½ tsp baking powder
¼ tsp of baking soda
1 beaten egg
1 tbsp of Walden Farms Apple Butter
½ tsp of vanilla extract.
Method:
Beat the egg and add in apple butter, and vanilla extract. Mix Mug Cake, cinnamon, baking powder and baking soda together. Mix the wet ingredients into the dry until well combined. Dollop mixture on top of the base ingredients, no need to smooth. Preheat oven to 350 degrees. Bake for 30 minutes. Serve warm or cooled.
Tip: Split in half and add ½ ready made vanilla drink to warm cobbler.