This is one of our summer staples, so-named for the year of my birth - so, so tasty!! It usually doesn’t make it whole to the table, but gets ‘sampled’ with spoons - no double-dipping, please! We have three HUGE rhubarb plants at our house, so we have a lot of rhubarb - we also make an unbelievable rhubarb bread (but that’s another story for another day...)
Ingredients
1 c. quick oats (you can also use slow oats)
1 c. flour
1/2 c. butter, melted
1 c. brown sugar
pinch salt
4 c. rhubarb, diced (I just cut up as much rhubarb as my hand can hold stalks of)
1 c. sugar
2 T. cornstarch
1 t. almond flavoring
1 c. cherry or apricot pie filling
1/2 c nuts, chopped (we use pecan or walnuts, and put in as much as we want)
Directions
Mix crust ingredients well (first 5 ingredients). Press half of crust into a greased 9x13 pan. Cover crust with rhubarb.
Boil sugar, water and cornstarch until thick (I use a whisk to keep the cornstarch from clumping - it gets thick really fast so don’t leave it alone). Add almond flavoring and pie filling (a regular can of filling is two cups, so save the other for another batch!).
Cover rhubarb with sauce. Sprinkle remaining crust on top, then nuts. Bake for 45 minutes at 350 degrees.