CHERRY ALMOND RHUBARB CRISP Recipe
Ingredients
- ¾ cup butter
- 1 & ½ cups oatmeal
- 1 & ½ cups brown sugar
- 1 & ½ cups flour
- ½ teaspoon salt
- ½ cup chopped pecans
- Mix together and pat ½ inch a 9x13â pan.
- Mixture will be crumbly.
- 1 cup water
- 1 cup sugar
- 3 Tablespoons corn starch
- Stir together and heat until thick.
- Add 1 can cherry pie filling
- 2 teaspoons almond extract
- 4 cups rhubarb to sauce mixture
Directions
- Pour over crust and sprinkle remaining crust mixture on top.
- Bake at 350° for about one hour.
- I serve with a little whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 380 | |
| Calories from Fat 175 | 46% |
| Total Fat 20.0g | 25% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 284mg | 12% |
| Potassium 229mg | 7% |
| Total Carbs 50.38g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 25.77g | 17% |
| Protein 1.2g | 2% |
