INGREDIENTS
4 cups
Rhubarb, fresh or frozen
2
Eggs, large
2 tbsp
Lemon juice
1 tsp
Baking powder
1 tsp
Baking soda
1 can
Cherry pie filling
1/3 cup
Cornstarch
4 cups
Flour
1/2 tsp
Salt
3 1/2 cups
Sugar
1 tsp
Vanilla extract
1 1/2 cups
Butter
1 cup
Buttermilk