A combination of sweet, tart tastes combined in this easy pud. Good warm with custard, Greek yoghurt or ice cream.
I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet. - 02 Jun 2005 (Review from Allrecipes US | Canada)
I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon juice, per reviewer Spongebob7's suggestion. Used slivered almonds in the topping and that was a good combo with the cherry pie filling. Broiled topping for about 2 minutes at the end to get it a little more golden and bubbly and try to crisp it up a bit more. Brought it to our neighborhood potluck and people who said they do not like rhubarb commented on really liking it as they gobbled it up! So thanks, Kel! - 02 Nov 2006 (Review from Allrecipes US | Canada)
This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe! - 02 May 2005 (Review from Allrecipes US | Canada)