Cherry Rhubarb Crunch

Cherry Rhubarb Crunch

"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!"
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  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. x 2-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 degrees F for about 40-45 minutes.

Reviews

Read all reviews 22
  1. 27 Ratings

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Most helpful positive review

I've been making a recipe similair to this for years and it's excellent. I chop and freeze rhubarb in the summer and am able to make it all year long. I just add the rhubarb frozen and it come...

Most helpful critical review

I expected a more rhubarb-y taste and more crunch. I think if I made this again I'd put in more rhubarb and double the topping. The walnuts are really nice, though.

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I've been making a recipe similair to this for years and it's excellent. I chop and freeze rhubarb in the summer and am able to make it all year long. I just add the rhubarb frozen and it come...

We liked this cherry & rhubarb combination a lot. The crust/topping is excellent. Since we like things a little less sweet I cut the brown sugar to 2/3 cup (from 1 cup) and added 1/3 c extra o...

What a great dessert! I took this to a potluck BBQ and received rave reviews. It was more popular than the brownies. One suggestion is to use sliced almonds mixed in with the crumb topping. ...

i used frozen cherries - drained and used the juice in place of the water- added more than 1 cup of juice and increased the cornstarch to thicken juice.

I expected a more rhubarb-y taste and more crunch. I think if I made this again I'd put in more rhubarb and double the topping. The walnuts are really nice, though.

This was really great and easy to prepare. The only complaint was that I thought the sweetness overpowered the tartness of the rhubarb; we prefer a bit more of a tart rhubarb dessert so I'll pro...

This is fabulous and easy! We were short on nuts, so used a mixture of walnuts & pecans to make up the full amount. Very, very good with whipped cream...

my husband and I loved this recipe and have made it twice. I was a little skeptical of the basil but put it in anyway. My advice, DON'T leave it out!! It really does add a special flavor to th...

I just made this for a family pot luck and it was a huge hit! I doubled the cherries and mixed the rhubarb with the cherries instead of layering the rhubarb in first. I've never liked rhubarb mu...

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