Cherry/rhubarb Cobbler
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cherry, Pies | 12 | Servings | |
INGREDIENTS
| 21 | oz | Can Cherry Pie Filling |
| 3 | c | Rhubarb, chpd |
| 1 | c | Sugar |
| 4 | t | Butter |
| Crust- | ||
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | c | Flour |
| 1 | t | Baking powder |
| 1/2 | c | Milk |
INSTRUCTIONS
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 <nlberry@prodigy.net> on Jan 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 95
Total Fat: 10.6g
Cholesterol: 28.3mg
Sodium: 78mg
Potassium: 87.7mg
Carbohydrates: 55.8g
Fiber: <1g
Sugar: 33.8g
Protein: 2.5g