CRUST Crust: Mix together all of the crust ingredients and press half of the mixture on the bottom of a 9 X 13-inch pan. Spread the diced rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond flavoring, then the cherry pie filling. Spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over it, then the nuts. Bake for 45 minutes at 350 F. Serve warm with whipped cream. Makes 12 servings. YANKEE MAGAZINEs Favorite New England Recipes; 1972
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 115 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 20.3mg||6 %|
|Sodium 70.8mg||2 %|
|Potassium 194.5mg||5 %|
|Total Carbohydrate 117g||34 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 114g|
|Protein 5.1g||7 %|
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Calories per serving: 588
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