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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipealong with a bundle of rhubarbwas given to me by my husband's grandmother when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! Ingredients:
1 cup rolled oats |
1 cup packed brown sugar |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
4 cups diced rhubarb |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon almond extract |
1 can (21 ounces) cherry pie filling |
1/2 cup finely chopped walnuts |
Directions:
1. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13-in. x 9-in. baking pan; cover with rhubarb. In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake at 350° for about 40-45 minutes. Yield: 12-15 servings.
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