RHUBARB CHERRY COBBLER

Rhubarb Cherry Cobbler image

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 Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

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.

Nutrition Facts : Calories 382 calories, Fat 16g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.