My husband's grandmother gave me this recipe, along with a bundle of rhubarb, 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! —Sharon Wasikowski, Middleville, Michigan
Cherry Rhubarb Crunch
Cherry Rhubarb Crunch
Prep Time
20 min
Cook Time
40 min
Yield
15 servings
Ingredients
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 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
- Vanilla ice cream, optional
Directions
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups mixture into a greased 13x9-in. baking dish; cover with rhubarb. Set aside remaining crumb mixture.
- In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry pie filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts
1 serving: 294 calories, 9g fat (4g saturated fat), 16mg cholesterol, 116mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 3g protein.
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