Preheat oven to 350 degrees.

In a large bowl combine oats, brown sugar and flour. Cut in cold butter and combine. Pour 2 cups of this into a 9×9 inch pan. Place rhubarb on top. In a saucepan, bring sugar cornstarch and water to a low boil until clear and thick stirring constantly. Add almond and cherry pie filling. Spread over rhubarb. Top the filling with the rest of the topping mixture. Bake at 350 for 40-45 minutes. Will be bubbly and hot. Serve with ice cream:)