Title: Cherry/rhubarb Cobbler
Categories: Pies, Cherry
Yield: 12 Servings

----------------------------------FILLING----------------------------------
21 oz Can Cherry Pie Filling
3 c Rhubarb; chpd
1 c Sugar
4 ts Butter
---Crust---
1/2 c Shortening
1 c Sugar
1 Egg
1 c Flour
1 ts Baking powder
1/2 c Milk

Spread fruit in a 13x9" baking pan. Sprinkle with sugar and dot with
butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and
beat well. Combine flour and baking powder; add alternately with milk to
creamed mixture. Pour over fruit; bake 350 deg, 50-60 mins.
Posted to MC-Recipe Digest V1 #1018 by Nancy Berry on
Jan 16, 1998