FILLING:

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

CRUST:

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

Spread fruit in a 9x13x2 inch 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 at 350 degrees for 50-60 minutes. Yield: about 12 servings.