Cherry Rhubarb Cobbler Recipe

5 5 4
Cherry Rhubarb Cobbler Recipe
Cherry Rhubarb Cobbler Recipe photo by Taste of Home
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Cherry Rhubarb Cobbler Recipe

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5 5 4
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • FILLING:
  • 1 can (21 ounces) cherry pie filling
  • 3 cups chopped rhubarb
  • 1 cup sugar
  • 4 tablespoons butter or margarine
  • CRUST:
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Directions

Spread fruit in a 13-in. x 9-in. baking pan. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and beat well. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit; bake at 350° for 50-60 minutes. Yield: about 12 servings.
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.
Originally published as Cherry Rhubarb Cobbler in Country Woman March/April 1992, p29

Nutritional Facts

1/2 cup: 350 calories, 13g fat (5g saturated fat), 29mg cholesterol, 93mg sodium, 57g carbohydrate (46g sugars, 1g fiber), 2g protein.

  • FILLING:
  • 1 can (21 ounces) cherry pie filling
  • 3 cups chopped rhubarb
  • 1 cup sugar
  • 4 tablespoons butter or margarine
  • CRUST:
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  1. Spread fruit in a 13-in. x 9-in. baking pan. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and beat well. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit; bake at 350° for 50-60 minutes. Yield: about 12 servings.
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.
Originally published as Cherry Rhubarb Cobbler in Country Woman March/April 1992, p29

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Reviews forCherry Rhubarb Cobbler

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janleck User ID: 718602 14812
Reviewed Jul. 21, 2014

"I work as a cook in a retirement home. I tried this recipe out on the residents and they loved it! I will make it again. Thanks for sharing it. 5 star!

Foodslinger"

MY REVIEW
CandiL62 User ID: 6340962 11355
Reviewed Apr. 12, 2014

"My husband loves rhubarb/cherry pie. I've never made one, but while looking for a pie recipe, I found this cobbler. So glad I did! I only had enough rhubarb for 2 cups, but I did have strawberries and used them to make up the extra cup. I also used Splenda instead of sugar. After my husbands first bite he said "This is a keeper"!! It is absolutely delicious and simple!"

MY REVIEW
mjblosser User ID: 2535618 5359
Reviewed Aug. 19, 2012

"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."

MY REVIEW
Leahjanie User ID: 4176401 11354
Reviewed Jun. 10, 2011

"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."

MY REVIEW
sue59290 User ID: 2121907 27033
Reviewed Aug. 18, 2010

"I had so many compliments on this cobbler"

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