This is a favorite of our family and the kids don't do many desserts!!! (I am considering having DNA run on them to make sure they are "my" children!!!) My mother-in-law shared this with me last year. We grow our own rhubarb and this is the only way I can get anyone else to eat someone with me. I will cut and freeze the rhubarb to have fresh on hand when the cherries come on. Then, I will pit and freeze cherries to use later after the season is over.

Ingredients

4 serv.

Filling
cups pitted cherries↗4
cup sugar↗2⁄3
tablespoon flour↗1
cups rhubarb↗3
butter↗
Crust
cup shortening or 1/2 cup butter↗1⁄2
cup sugar↗1
egg↗1
cup flour↗1
teaspoon baking powder↗1
cup milk↗1⁄2

Step-by-step instructions

1
Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
2
Add to 3 cups of chopped rhubarb.
3
Mix well.
4
Spread into 9x9 pan.
5
Dot with butter.
6
Crust: Cream butter and sugar.
7
Add the egg and beat well.
8
Combine flour and baking powder.
9
Alternating, add flour mixture and milk to sugar and butter.
10
Mix well.
11
Pour over fruit.
12
Bake at 350 degrees for apx.
13
1 hour.
14
Check at 45 minutes.
15
if oven runs hot.
16
Very tasty with whipped cream.
17
*can use 1 21 oz.
18
can of cherry pie filling if you don't have fresh cherries.
19
Just pour over the rhubarb and mix well.
20
Don't add the sugar or flour.

Source: food.com

Original recipe ↗

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