CHERRY RHUBARB COBBLER 
1 can cherry pie filling
1 c. sugar
3 c. chopped rhubarb
4 tbsp. butter

CRUST:

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

Spread fruit in a 13x9 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. Bake 350 degrees for 50-60 minutes. Serves 12.

 

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