Misc Desserts

Cherry Rhubarb Cobbler

  • 1 can (21 oz) Cherry pie filling
  • 3 cups Rhubarb, fresh or frozen, diced
  • 1 cup Sugar
  • 4 tablespoons Butter or margarine
  • 1/2 cup Vegetable shortening
  • 1 cup Sugar
  • 1 Egg
  • 1 cup Flour
  • 1 teaspoon Baking powder
  • 1/2 cup Milk

    • FILLING:

    Spread fruit in a 9X13 pan. Sprinkle with sugar and dot with butter.

    CRUST

    Cream shortning and sugar in bowl. Add egg and beat well, set aside. Combine flour and baking powder; add alternately with milk to creamed mixture, mix well. Pour over fruit; Bake 350 for 50-60minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!