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Categories:Viewed: 94 - Published at: 2 years ago
Ingredients
- 1 can (21 ounces) cherry pie filling
- 3 cups fresh or chopped frozen rhubarb
- 1 cup sugar
- 1/4 cup butter, cubed
- 1/2 cup shortening
- 1 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
Method
- 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.
