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.
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 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
Reviews
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 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!
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.
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.
I had so many compliments on this cobbler