Rhubarb-Cherry Crunch
Source: Yankee Magazine’s Favorite New England Recipes, 1972
Makes 12 servings.

CRUST
1 cup quick oatmeal
1 cup flour
Pinch salt
1 cup brown sugar
1/2 cup butter (1 stick)

Mix together all of these ingredients and press half of the
mixture on the bottom of a 9x13-inch pan.

FILLING
4 cups diced fresh rhubarb
1 teaspoon almond flavoring
1 cup sugar
1 can cherry pie filling
1 cup water
1/2 cup chopped nuts
2 Tablespoons cornstarch

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 350F. Serve warm with whipped cream.