Apple-Cherry Rhubarb Kugel

• 1 bag wide egg noodles
• canola oil
• 2 tablespoons sweet cream butter
• 2 granny smith apples sliced thin
• 1/2 can cherry pie filling drained
• 1/2 stalk rhubarb ppeled and choped
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon sugar
• 1 cup sugar
• 3 medium eggs
• 1 1/2 container ricotta cheese
• 2 cups sour cream
• 1/2 lemon zest
• 1-2 cup crushed frosted flakes

In a large pot, boil water and add a few drops of canola oil. Prepare noodles according to directions on package. Drain noodles and cool. Clean and cut rhubarb into ¼ inch diagnal pieces. Using a medium frying pan, melt 2 tablespoon of butter over medium low flame. Sauté the apples, cherries and rhubarb in butter, sprinkling pumpkin spice and 1 tablespoon sugar over the fruit. Stir until fruit is tender, about 4-7 minutes. Cool to room temperature. Spray a 9 X 13-inch baking dish with non stick spray. Preheat oven to 350°. In a large mixing bowl, beat eggs until light and fluffy. Add the ricotta cheese, sour cream, 1/2 cup sugar and lemon zest, beating until well-combined. Gently stir in the noodles and fruit. Pour the mixture into the prepared baking dish. Sprinkle the crushed Frosted Flakes over kugel, and bake 30-40 minutes, when kugel bubbles and top browns. Cut into squares. Serve immediately, or cool to room temperature, refrigerate and reheat until warmed through.