Cherry Rhubarb Crunch

SUBMITTED BY: Sharon Wasikowski

"This recipe--along with a bundle of rhubarb--was 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!"

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup rolled oats
1 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter or margarine
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/2 cup finely chopped walnuts

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DIRECTIONS

In a large mixing 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. x 2-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 degrees F for about 40-45 minutes.

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