Cherry Rhubarb Crunch - Recipe

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CHERRY RHUBARB CRUNCH

Crust:

Yellow or white cake mix
1 egg
1/3 c. oil.

Mix well. Press into 9 x 13 pan.

Bake at 350°F for 10 minutes.

Filling:

1 c. cherry pie filling
3 c chopped rhubarb
1 c sugar
3 tbsp flour

Mix together and pour over crust.

Topping:

1 1/2 c rolled oats
1 1/2 c flour
1 1/2 c brown sugar
3/4 c butter

Mix until crumbly. Sprinkle over filling and bake for 40 minutes at 350°F.

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