Rhubarb Cherry Cobbler

• 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
• 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

1. In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
2. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400u0b0 for 15-20 minutes or until rhubarb is tender.
3. 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.
4. Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm.

sugar, cornstarch, ground allspice, cherry pie filling, frozen rhubarb, flour, sugar, baking powder, salt, heavy whipping cream, almond, almonds

Taken from www.tasteofhome.com/recipes/rhubarb-cherry-cobbler/ (may not work)