1 (21 oz.) cherry pie filling
3 c. chopped rhubarb
1 c. sugar (or less)
4 tbsp. butter

CRUST:

1/2 c. butter or other shortening
1 c. sugar
1 egg
1 c. all-purpose flour
1 tsp. baking powder
1/2 c. milk

Spread fruit in 9 x 13 x 2 inch baking pan. Sprinkle with sugar and dot with butter.

For crust, cream shortening and sugar. Add egg and beat well. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit and bake at 350 degrees for 50-60 minutes.