1 c. quick oatmeal
1 c. flour
1/2 c. butter
1 c. brown sugar

Mix crust ingredients together. Press 1/2 of the mixture into a 9x13 pan.

FILLING:

4 c. rhubarb
1 c. cherry pie mix
1 tsp. almond
1/2 c. nuts

Spread diced rhubarb over crust.

SAUCE:

3/4 c. water
1 c. sugar
2 tbsp. cornstarch

Boil sugar, water and cornstarch until thick. Add almond flavoring, pie filling. Spoon mixture over rhubarb. Sprinkle on nuts. Bake 45 minutes at 350 F.