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
Directions
- Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside.
- 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.
- Pour over fruit; bake at 350° for 50-60 minutes.
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