| 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 |
ts |
Almond flavoring |
| 1 |
c |
Sugar |
| 1 |
cn |
Cherry pie filling |
| 1 |
c |
Water |
| 1/2 |
c |
Chopped nuts |
| 2 |
tb |
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
A Message from our Provider:
“No one understands like Jesus”