Cherry Rhubarb Cobbler
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 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
Spread fruit in a 13-in. x 9-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. Yield: about 12 servings.
Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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