CHERRY RHUBARB CRUNCH
From KPLA web site

My first attempt with rhubarb. You could increase the "crunchy" part if you wanted more topping.
 

1 teaspoon shortening or floured baking spray. (I sprayed with vegetable oil and floured myself)
1 cup rolled oats
1 cup packed brown sugar
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup butter or margarine
4 cups diced rhubarb, cleaned, leaves and ends removed, stems diced
1 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon almond extract
1 21 ounce can cherry pie filling
1/2 cup finely chopped walnuts

Preheat oven to 350. Grease a 9 by 13 inch baking pan with shortening or cooking spray. In large bowl, combine oats, brown sugar, flour and salt. Stir well. Using a pastry cutter or fork, cut in butter until crumbly. Pat 2 cups of the mixture into prepared pan. Set remaining crumbs aside. Cover mixture in pan with rhubarb.