Cherry Rhubarb Cobbler
One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite—fast! After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake. Total Time: PT01H05M
Prep time:
Cook time:
Serving size: 12
Calories per serving: 271
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 271
FILLING:
1 can (21 ounces) cherry pie filling
3 cups fresh or chopped frozen rhubarb
1 cup sugar
1/4 cup butter, cubed
CRUST:
1/2 cup shortening
1 cup sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk
Directions:
Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside.
For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition.
Pour over fruit; bake at 350° for 50-60 minutes.
Source: tasteofhome.com
For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition.
Pour over fruit; bake at 350° for 50-60 minutes.
Source: tasteofhome.com