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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 favoritefast! 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 egg |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 cup milk |
Directions:
1. Spread fruit in a 13-in. x 9-in. baking dish. Sprinkle with sugar and dot with butter; set aside.
2. 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.
3. Pour over fruit; bake at 350° for 50-60 minutes. Yield: about 12 servings.
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