This great tasting rhubarb dessert gets extra flavor and texture from the cherry pie filling. Serve this with a drizzling of whipping cream or a scoop of vanilla ice cream.
- Mix crust ingredients together; press half into the bottom of a 9x13x2-inch baking pan.
- Spread diced rhubarb over crust in pan. In a saucepan, combine sugar, water, and cornstarch; boil until thickened. Add almond extract and pie filling. Spoon mixture over the rhubarb.
- Sprinkle with remaining crust mixture then sprinkle with chopped nuts.
- Bake for about 45 minutes at 350 F; serve with whipped cream or vanilla ice cream
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