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Cherry Rhubarb Cobbler

 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.
12 ServingsPrep: 15 min. Bake: 50 min.


  • 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 all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk


  • Spread fruit in a 13-in. x 9-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. Yield: about 12
  • servings.
Nutritional Facts: 1 serving (1/2 cup) equals 350 calories,

2 of 2

Cherry Rhubarb Cobbler (continued)

Nutritional Facts: 13 g fat (5 g saturated fat), 29 mg cholesterol, 93 mg sodium, 57 g carbohydrate, 1 g fiber, 2 g protein.