Food
Rhubarb Crunch
By Yankee Magazine|Sep 30 2004|
Ingredients
Crust
1 cup quick-cooking oats
1 cup brown sugar
1 cup flour
pinch salt
1/2 cup butter
Filling
4 cups diced fresh rhubarb
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon almond extract
1 can cherry pie filling
1/2 cup chopped nuts
Instructions
Preheat your oven to 350 deg. Mix oatmeal, brown sugar, flour, salt and butter, and press half of the mixture on the botoom of a 9 x 13-inch baking pan. Spread the rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond extract, then the pie filling, and spoon the mixture over the rhubarb. Sprinkle the remaining crust ingredients over the top. Sprinkle the nuts over all. Bake for 45 minutes. Serve with whipped cream.
It was excellent, I used sliced almonds as the nuts. The cherry pie filling tends to overwhelm the rhubarb, but I would still give it a top rating.