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This recipe—along with a bundle of rhubarb—was given to me by my husband's grandmother when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too!
Nutritional Facts 1 serving (1 piece) equals 294 calories, 9 g fat (4 g saturated fat), 16 mg cholesterol, 116 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Cherry Rhubarb Crunch in Grandma's Great Desserts Cookbook , p34
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Reviewed on May. 22, 2011 by deb3346
The best recipe ever and have been making it for years! Since I'm a single household, I use 10 oz baking dishes (I use vintage Pyrex #700 or use the modern made dishes) to create individual desserts. I skip the bottom crust by spreading approximately 1 cup of the cherry rhubarb mixture into dish, then sprinkling approximately 1/2 cup of crumble mixture on top. I wrap dishes in plastic wrap, slide into zip bags and freeze. When ready to bake, set dish in a foil pie pan, bake for 50-55 minutes. I also use chopped slivered almonds in place of walnuts.
Reviewed on Jun. 23, 2010 by DoDoBird4
Very good..had requests to make over and over! Could cut back on sugar as it is rather sweet.
Reviewed on Apr. 14, 2010 by oeg1kallee
this is the best recipe- the only problem is I cannot stop eating it!I like extra crumbs- so I use all the crumb mixture for the topping- and do not use any for the base- it is really really good!
this is the best recipe- the only problem is I cannot stop eating it!
I like extra crumbs- so I use all the crumb mixture for the topping- and do not use any for the base- it is really really good!
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