Taste of Home
Cherry Rhubarb Cobbler
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: about 12 servings.
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
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FILLING:
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1 can (21 ounces) cherry pie filling
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3 cups fresh or chopped frozen rhubarb
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1 cup sugar
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1/4 cup butter, cubed
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CRUST:
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1/2 cup shortening
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1 cup sugar
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1 large egg
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 cup whole milk
Directions
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1.
Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside.
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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.
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3.
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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