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

FILLING:

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

Spread fruit in a 9 x 13 inch baking pan. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a bowl and add eggs, beat well. Combine flour and baking powder and add alternately with milk to creamed mixture. Pour over fruit. Bake at 350 degrees for 50 to 60 minutes. Serves 12. Serve warm or cool.