Cherry-rhubarb cobbler

Yield: 12 servings

Measure Ingredient
½ cup Shortening
21 ounces Can cherry pie filling
1 cup Sugar
3 cups Rhubarb, chopped
½ cup Shortening
\N \N Egg
1 cup Sugar
1 cup Flour
4 teaspoons Butter
1 teaspoon Baking powder
½ cup 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. Source: C Woman, 3rd place Submitted By BILL SPALDING On 05-21-95

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