Cherry Rhubarb Crunch Recipe

5 4 3
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Cherry Rhubarb Crunch Recipe

Read Reviews
5 4 3
Publisher Photo
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!
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 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
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup finely chopped walnuts

Directions

In a large mixing bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13-in. x 9-in. baking pan; cover with rhubarb. In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake at 350° for about 40-45 minutes. Yield: 12-15 servings.
Originally published as Cherry Rhubarb Crunch in Grandma's Great Desserts Cookbook 1992, p34

Nutritional Facts

1 piece: 294 calories, 9g fat (4g saturated fat), 16mg cholesterol, 116mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 3g protein.

  • 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
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup finely chopped walnuts
  1. In a large mixing bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13-in. x 9-in. baking pan; cover with rhubarb. In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake at 350° for about 40-45 minutes. Yield: 12-15 servings.
Originally published as Cherry Rhubarb Crunch in Grandma's Great Desserts Cookbook 1992, p34

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Reviews forCherry Rhubarb Crunch

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MY REVIEW
thecreativebaker User ID: 7200207 44948
Reviewed Aug. 6, 2014

"This is an easy recipe that is so good! Our family of boys love this dessert! As a TOH field editor, I try a lot of summertime dessert recipes and this is definitely a keeper!!!"

MY REVIEW
deb3346 User ID: 1821731 17485
Reviewed May. 22, 2011

"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."

MY REVIEW
DoDoBird4 User ID: 5166388 42341
Reviewed Jun. 23, 2010

"Very good..had requests to make over and over! Could cut back on sugar as it is rather sweet."

MY REVIEW
oeg1kallee User ID: 152044 44947
Reviewed Apr. 14, 2010

"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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