Delicious!!
Filling: In a saucepan over medium heat, stir together the cornstarch and white sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
Preheat the oven to 350 degrees.
Crust: In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in the margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
Bake for 40 minutes in the preheated oven, or until the top is crisp and golden.
Even my non-rhubarb people LOVED this recipe!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1800g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4954 | ||
Calories from Fat: 1687 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.5g | 250 % | |
Saturated Fat 33.2g | 166 % | |
Monounsaturated Fat 70.1g | ||
Polyunsanturated Fat 56.9g | ||
Cholesterol 27.1mg | 8 % | |
Sodium 1594.4mg | 55 % | |
Potassium 2346.2mg | 62 % | |
Total Carbohydrate 833.3g | 245 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 815.9g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4954
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