Ingredients
1 cp sugar
3 Tbsp cornstarch
1 cp water
21 oz Cherry Pie filling
1/2 tsp almond extract
4 cps chopped rhubarb
CRUST:
1 cp flour
1 cp dry oatmeal
1 cp brown sugar
1/4 tsp salt
1/2 cp butter
1/4 cp finely chopped pecans
Preparation
Preheat oven to 350 degrees. In pan, mix cornstarch and sugar, add water. Cook and stir until thick and bubbly. Stir in pie filling and extract. Set aside to cool. Mix together flour, oats, brown sugar and salt. Cut in butter and press 2 cps into 9x13 pan. Spread rhubarb over crust and then spread pie filling mixture. Stir nuts into remaining crust ingredients and sprinkle on top. Bake for 40 min. until golden brown.
