Rhubarb Blueberry Cobbler with Pistachio Topping

Pistachio Topping
3/4 cup flour
1/3 cup sugar
1/3 cup packed brown sugar
6 tablespoons unsalted butter, chilled and cubed
1/3 cup pistachios, finely chopped

Rhubarb Blueberry Cobbler
1/2 cup sugar
3 tablespoons flour
2 cups fresh or frozen chopped rhubarb
2 cups fresh blueberries
2 tablespoons lemon juice

For the topping, combine the flour, sugar and brown sugar in a bowl and mix well. Cut in the unsalted butter until crumbly. Stir in the pistachios.

For the cobbler, combine the sugar and flour in a bowl and mix well. Add the rhubarb and blueberries and mix gently. Stir in the lemon juice. Spoon the rhubarb mixture into a 2-quart baking dish sprayed with nonstick cooking spray.

Squeeze the topping together a handful at a time coarsely crumble over the rhubarb mixture. Bake at 375 degrees for 40 minutes or until brown and bubbly.

Serves 6 to 8.

Mandarin Orange Cake

1 (18.5 oz.) pkg. yellow cake mix without pudding
1 (11 oz.) can mandarin oranges, undrained
4 eggs
1/2 c. vegetable oil
1 (15 1/4 oz.) can crushed pineapple, undrained
1 (9 oz.) carton frozen whipped topping, thawed
1 (3 3/4 oz.) pkg. vanilla instant pudding mix

Combine cake mix, mandarin oranges, eggs and oil; beat 2 minutes at highest speed of electric mixer. Reduce speed to low; beat 1 minute. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely.

Combine remaining 3 ingredients; beat 2 minutes at medium speed of electric mixer; let stand 5 minutes or until mixture is of spreading consistency. Spread pineapple mixture between layers and on top and sides of cake. Chill at least 2 hours before serving. Store in refrigerator. Yield 1 (3 layer) cake.