|Nutritional Guidelines (per serving)|
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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