| | Directions | CRUST:
- Mix ingredients for crust by stirring together dry ingredients then cut in margarine until crumbly.
- Pat 2/3 of mixture in greased 9 x 13 pan. Reserve rest for top.
FILLING:
- Boil sugar, water, and cornstarch until thick.
- Add food coloring, almond flavoring, and pie filling; stir to mix.
- Place rhubarb on crust. Spoon pie filling mixture over the rhubarb.
- Crumble rest of oatmeal mix over the top.
- Bake at 350°F for 40 minutes or until filling is bubbling and crust is browned.
- Serve warm or cool with ice cream or cream.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Container: 9 x 13 pan
Servings: 15
|  | | Ingredients | | - | | CRUST: |
| - | | 1 cup quick oatmeal |
| - | | 1 cup brown sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 cup flour |
| - | | 1/2 cup margarine |
| - | | FILLING: |
| - | | 1 cup white sugar |
| - | | 2 cups water |
| - | | 2 tablespoons cornstarch |
| - | | Few drops red food coloring |
| - | | 1 teaspoon almond flavoring |
| - | | 1 can cherry pie filling |
| - | | 4 cups chopped rhubarb |
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