Rhubarb-cherry Crunch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New England | Desserts | 12 | Servings |
INGREDIENTS
| 1 | c | Quick oatmeal |
| 1 | c | Flour |
| 1 | c | Brown sugar |
| 1 | pn | Salt |
| 1/2 | c | Butter, 1 stick |
| FILLING | ||
| 4 | c | Diced fresh rhubarb |
| 1 | t | Almond flavoring |
| 1 | c | Sugar |
| 1 | Cherry pie filling | |
| 1 | c | Water |
| 1/2 | c | Chopped nuts |
| 2 | T | Cornstarch |
INSTRUCTIONS
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 MAGAZINE's Favorite New England Recipes; 1972 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 95
Total Fat: 10.9g
Cholesterol: 20.3mg
Sodium: 51.1mg
Potassium: 300.6mg
Carbohydrates: 74.7g
Fiber: 2.2g
Sugar: 35.2g
Protein: 3.1g