Cherry Rhubarb Cobbler

Ingredients:
  • 21 oz. Can Cherry Pie Filling
  • 3 cup Rhubarb; chpd
  • 1 cup Sugar
  • 4 tsp Butter
Crust Ingredients:
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 1 Egg
  • 1 cup Flour
  • 1 tsp Baking powder
  • 1/2 cup Milk
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Preparation:

Spread fruit in a 13x9 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 350°, 50-60 mins.

Servings:
Source: Nancy Berry
Submitted by: Recipe Group Member
Date: Jan 16, 1998


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