Title: Cherry/rhubarb Cobbler
Categories: Cake Cherry
Yield: 12 Servings

21	oz	Can cherry pie filling
3	c	Rhubarb; chpd
1	c	Sugar
4	ts	Butter
		Crust-
1/2	c	Shortening
1	c	Sugar
		Egg
1	c	Flour
1	ts	Baking powder
1/2	c	Milk

Spread fruit in a 13x9" baking pan. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and beat well. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit; bake 350 deg, 50-60 mins.

previous

next