CRUST:

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

FILLING:

4 c. diced rhubarb
1 c. water
1 c. sugar
2 tbsp. cornstarch
1 tsp. almond extract
1 can cherry pie filling
1/2 c. chopped nuts

Combine crust ingredients using fork or Crusinart. Press half of it firmly on bottom of 9"x13" pan. Spread rhubarb on crust. Boil water, sugar and cornstarch until thick. Add almond flavoring. Add pie filling. Spoon over rhubarb. Sprinkle remaining crust mixture on top. Bake 45 minutes at 350 degrees. Serve with whipped cream.