Directions:
- In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
- Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender.
- 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.
- Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.42 Kcal (1760 kJ) | ||
| Calories from fat | 87.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 124.45mg | 5% | |
| Potassium | 160.49mg | 3% | |
| Total Carbs | 73.47g | 24% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 124.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 225.73 Kcal (945 kJ) | ||
| Calories from fat | 47.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 15% | |
|---|---|---|---|
| Cholesterol | 14.71mg | 9% | |
| Sodium | 66.82mg | 5% | |
| Potassium | 86.17mg | 3% | |
| Total Carbs | 39.45g | 24% | |
| Sugars | 1.8g | 13% | |
| Dietary Fiber | 0.64g | 5% | |
| Protein | 3.68g | 14% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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