RHUBARB CHERRY COBBLER RECIPE

Rhubarb Cherry Cobbler Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground allspice
2 cans (21 ounces each) cherry pie filling
3 cups diced fresh or frozen rhubarb, thawed
ALMOND TOPPING:
2 cups all-purpose flour
3 tablespoons plus 2 teaspoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 teaspoon almond extract
1/4 cup sliced almonds

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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