(by Becky Lynn Mohr - friend)
1 can cherry pie filling
3 cups of rhubarb pieces
1 cup white sugar
3 TBSP flour
Topping: 1 1/2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup flour; 3/4 cup butter
Grease a 9 x 13 cake pan. Spread the pie filling on the bottom of the cake pan. Spread the rhubarb pieces evenly over the cherry pie filling. In a small bowl add the white sugar and 3 TBSP flour--stir to mix. Sprinkle the white sugar mixture all over the rhubarb. In a bowl add the brown sugar, oats, 1/2 cup flour and the butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top. Bake at 375 degrees for 35-40 minutes.
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