Top 10 Cobblers, Crisps & Cakes

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Title: Cherry Rhubarb Crunch
Categories: Fruits, Grains, Nuts
Yield: 15 servings

1 c Rolled oats
1 c (packed) brown sugar
1 c A-P flour
1/4 ts Salt
1/2 c Cold butter; in cubes
4 c Diced rhubarb
1 c Sugar
2 tb Cornstarch
1 c Water
1 ts Almond extract
21 oz Cherry pie filling
1/2 c Fine chopped walnuts
Vanilla ice cream; opt

Set oven @ 350-|F/175-|C.

In a large bowl, combine oats, brown sugar, flour and
salt; stir well. Cut in butter until crumbly. Pat 2 cups
mixture into a greased 13" X 9" baking dish; cover with
rhubarb. Set aside remaining crumb mixture.

In a saucepan, combine sugar and cornstarch. Stir in
water; cook until mixture is thickened and clear. Stir
in extract and cherry filling; spoon over rhubarb.
Combine nuts with reserved crumb mixture; sprinkle over
cherries. Bake until filling is bubbly and topping is
lightly browned, 40-45 minutes. If desired, serve with
ice cream.

Sharon Wasikowski, Middleville, Michigan

Makes: 15 servings

RECIPE FROM: https://www.tasteofhome.com

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