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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 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.
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1/2 cup) equals 350 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 93 mg sodium, 57 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Cherry Rhubarb Cobbler in Country Woman March/April 1992, p29
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Reviewed on Aug. 19, 2012 by mjblosser
I've trying to find a recipe for Cherry Rhubard Cobbler, because my grandma made all the time when I was little & didn't have her recipe when she past away for the amount of the ingredients. This recipe is like hers is great. For alng time all I could find was with strawberries, but I prefer cherries. Thank you for this recipe.
Reviewed on Jun. 10, 2011 by Leahjanie
Ths was very very delicous I will definetly make again I shared it with some friends and they ask me if I mind sharing the recipe . This deserves five stars in my opinion. thanks.
Reviewed on Aug. 18, 2010 by sue59290
I had so many compliments on this cobbler
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