Cherry Rhubarb Cobbler Recipes

CHERRY RHUBARB COBBLER

Steps:

• 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.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

CHERRY RHUBARB COBBLER

Steps:

• Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
• Add to 3 cups of chopped rhubarb.
• Mix well.
• Spread into 9x9 pan.
• Dot with butter.
• Crust: Cream butter and sugar.
• Add the egg and beat well.
• Combine flour and baking powder.
• Alternating, add flour mixture and milk to sugar and butter.
• Mix well.
• Pour over fruit.
• Bake at 350 degrees for apx.
• 1 hour.
• Check at 45 minutes.
• if oven runs hot.
• Very tasty with whipped cream.
• *can use 1 21 oz.
• can of cherry pie filling if you don't have fresh cherries.
• Just pour over the rhubarb and mix well.
• Don't add the sugar or flour.