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Rhubarb Cherry Cobbler

What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. —Jill Head, Hilbert, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground allspice
  • 2 cans (21 ounces each) cherry pie filling
  • 3 cups diced fresh or frozen rhubarb, thawed
  • ALMOND TOPPING:
  • 2 cups all-purpose flour
  • 3 tablespoons plus 2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds

Directions

  • In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
  • Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender.
  • Meanwhile, in a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt; stir in the cream and extract just until a soft dough forms. Drop by spoonfuls over cherry mixture; sprinkle with almonds and remaining sugar.
  • Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm.
Nutrition Facts
1 each: 382 calories, 16g fat (9g saturated fat), 54mg cholesterol, 200mg sodium, 56g carbohydrate (33g sugars, 2g fiber), 4g protein.

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