Cherry/rhubarb cobbler

Yield: 12 Servings

Measure 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

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

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