1 c. quick oatmeal
1 c. brown sugar
1 c. flour
1/2 c. butter/oleo
1/2 tsp. salt
4 c. finely cut rhubarb
4 tbsp. cornstarch
1 c. sugar
1/2 c. water
1/2 tsp. red food coloring
1 tsp. almond flavoring
1/2 c. chopped nuts
1 can cherry pie filling

Mix together crust ingredients. Pat half into 9x13 pan. Reserve other half for topping. Put rhubarb on crust, spread evenly.

In a saucepan, mix cornstarch, sugar and water; cook, stirring well, until thickened. Remove from heat and stir in red food coloring and almond extract. Stir in cherry pie filling and nuts; pour over the rhubarb. Sprinkle rest of crust mix evenly over the top. Bake at 300 degrees for 1 hour OR until lightly browned.