Cherry/rhubarb cobbler
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21 | ounces | Can Cherry Pie Filling |
| 3 | cups | Rhubarb; chpd |
| 1 | cup | Sugar |
| 4 | teaspoons | Butter -Crust--- |
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 1 | Egg | |
| 1 | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | cup | Milk |
Directions
FILLING
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.
Posted to MC-Recipe Digest V1 #1018 by Nancy Berry <nlberry@...> on Jan 16, 1998