|Nutritional Guidelines (per serving)|
|Servings: 8-10 Portions (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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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