Cherry Rhubarb Crunch Recipe photo by Taste of Home
Cherry Rhubarb Crunch
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 15 servings.
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
Ingredients
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1 cup rolled oats
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1 cup packed brown sugar
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1 cup all-purpose flour
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1/4 teaspoon salt
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1/2 cup cold butter, cubed
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4 cups diced rhubarb
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1 cup sugar
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2 tablespoons cornstarch
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1 cup water
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1 teaspoon almond extract
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1 can (21 ounces) cherry pie filling
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1/2 cup finely chopped walnuts
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Vanilla ice cream, optional
Directions
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1.
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.
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2.
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 until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts
1 piece: 294 calories, 9g fat (4g saturated fat), 16mg cholesterol, 116mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 3g protein.
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