Cherry-rhubarb cobbler
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 21 | ounces | Can cherry pie filling |
| 1 | cup | Sugar |
| 3 | cups | Rhubarb, chopped |
| ½ | cup | Shortening |
| Egg | ||
| 1 | cup | Sugar |
| 1 | cup | Flour |
| 4 | teaspoons | Butter |
| 1 | teaspoon | Baking powder |
| ½ | cup | Milk |
Directions
FRUIT
CRUST
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