Ingredients
FILLING:1 can (21 ounces) cherry pie filling3 cups fresh or chopped frozen rhubarb1 cup sugar1/4 cup butter, cubedCRUST:1/2 cup shortening1 cup sugar1 large egg1 cup all-purpose flour1 teaspoon baking powder1/2 cup whole milk
Preparation
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.
