FILLING:

1 can cherry pie filling
3 c. fresh rhubarb
1/2 c. sugar
3 tbsp. butter

CRUST:

1/2 c. shortening (oil is fine)
1/2 c. sugar
1 egg
1 c. flour
1 tsp. baking powder
1/2 c. milk

Spread cherries and rhubarb in ungreased 9x13 inch pan. Add sugar. Dot with butter.

For the crust, cream shortening and sugar. Add egg and beat. Combine flour and baking powder. Add alternately with milk to creamed mixture. Pour over fruit. Bake in 350 degree oven for 50-60 minutes.