"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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Cherry Rhubarb Crunch Recipe

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This recipe for Cherry Rhubarb Crunch, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Rita Wagner
Added: Tuesday, August 15, 2006
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
1 cup quick oatmeal
1 cup brown sugar
Pinch salt
1 cup flour
1/2 cup butter
FILLING
4 cups diced rhubarb
1 cup sugar
1 cup water
2 teaspoons corn starch
Few drops red food coloring
1 teaspoon almond extract
1 can cherry pie filling
1/2 cup chopped nuts
Directions:
Directions:
Mix oatmeal, brown sugar, salt, flour and butter. Press half in bottom of 9" x 13" pan. Put rhubarb on top of crust. Boil sugar, water and corn starch until thick. Add food coloring and almond extract. Add pie filling and spoon over rhubarb. Sprinkle remaining crust over top and then chopped nuts. Bake 45 minutes at 350º.
Number Of Servings:
Number Of Servings:
12

 

 

 

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