Cherry Rhubarb Cobbler

Total Time

Prep: 15 min. Bake: 50 min.


about 12 servings

Updated: Oct. 21, 2022
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.


  • 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


  1. Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside.
  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.
  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.