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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
    Prep: 15 min. Bake: 50 min.
  • Makes
    about 12 servings

Ingredients

  • 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.
Nutrition Facts
1/2 cup: 350 calories, 13g fat (5g saturated fat), 29mg cholesterol, 93mg sodium, 57g carbohydrate (46g sugars, 1g fiber), 2g protein.

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