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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a favorite of our family and the kids don't do many desserts!!! (I am considering having DNA run on them to make sure they are my children!!!) My mother-in-law shared this with me last year. We grow our own rhubarb and this is the only way I can get anyone else to eat someone with me. I will cut and freeze the rhubarb to have fresh on hand when the cherries come on. Then, I will pit and freeze cherries to use later after the season is over. Ingredients:
4 cups pitted cherries |
2/3 cup sugar |
1 tablespoon flour |
3 cups rhubarb |
butter |
1/2 cup shortening or 1/2 cup butter |
1 cup sugar |
1 egg |
1 cup flour |
1 teaspoon baking powder |
1/2 cup milk |
Directions:
1. Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
2. Add to 3 cups of chopped rhubarb.
3. Mix well.
4. Spread into 9x9 pan.
5. Dot with butter.
6. Crust: Cream butter and sugar.
7. Add the egg and beat well.
8. Combine flour and baking powder.
9. Alternating, add flour mixture and milk to sugar and butter.
10. Mix well.
11. Pour over fruit.
12. Bake at 350 degrees for apx.
13. 1 hour.
14. Check at 45 minutes.
15. if oven runs hot.
16. Very tasty with whipped cream.
17. *can use 1 21 oz.
18. can of cherry pie filling if you don't have fresh cherries.
19. Just pour over the rhubarb and mix well.
20. Don't add the sugar or flour.
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