Yield: 12 Servings
|21 ounces||Can Cherry Pie Filling|
|3 cups||Rhubarb; chpd|
|4 teaspoons||Butter -Crust---|
|1 teaspoon||Baking powder|
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