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Cherry Rhubarb Cobbler

Name: Cherry Rhubarb Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 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

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.

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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