RHUBARB CHERRY COBBLER RECIPE
What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. -Jill Head, Hilbert, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
- Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender.
- Meanwhile, in a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt; stir in the cream and extract just until a soft dough forms. Drop by spoonfuls over cherry mixture; sprinkle with almonds and remaining sugar.
- Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm.
- Yield: 12 servings.
- Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Originally published as Rhubarb Cherry Cobbler in Taste of Home's Holiday & Celebrations Cookbook
- Annual 2009, p157
- Nutritional Facts
- serving equals 382 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.
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