Recipe - Cherryrhubarb Cobbler

FILLING
21 ounce Can Cherry Pie Filling
3 cup Rhubarb; chpd
1 cup Sugar
4 teaspoon Butter
Crust
One half cup Shortening
1 cup Sugar
1 Egg
1 cup Flour
1 teaspoon Baking powder
One half cup 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, 5060 mins.
Posted to MCRecipe Digest V1 #1018 by Nancy Berry nlberry@prodigy.net on
Jan 16, 1998