Rhubarb-cherry crunch

Yield: 12 Servings

Measure Ingredient
1 cup Quick oatmeal
1 cup Flour
1 cup Brown sugar
1 pinch Salt
½ cup Butter (1 stick)
4 cups Diced fresh rhubarb
1 teaspoon Almond flavoring
1 cup Sugar
1 can Cherry pie filling
1 cup Water
½ cup Chopped nuts
2 tablespoons Cornstarch


Crust: Mix together all of the crust ingredients and press half of the mixture on the bottom of a 9 X 13-inch pan.

Spread the diced rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond flavoring, then the cherry pie filling. Spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over it, then the nuts. Bake for 45 minutes at 350 F. Serve warm with whipped cream.

Makes 12 servings.

YANKEE MAGAZINE's Favorite New England Recipes; 1972

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