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Rhubarb Cherry Crisp

Rhubarb Cherry Crisp

"A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top."
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55 m servings 495 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 88.5g
  • 29%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
  4. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

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Read all reviews 83
  1. 103 Ratings

Most helpful positive review

I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet.

Most helpful critical review

It sounded good, but was "gloppy" & sweet. I think I prefer a fruit crisp that doesn't use all the cornstarch & the already cornstarched pie filling. It definitely needed the ice cream to cut th...

Most helpful
Most positive
Least positive

I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet.

This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe!

I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon jui...

I loved this recipe, I had to make a few changes, mostly out of need because I did not have on hand what it called for. I tend to cook with what is in my house rather then go get what I may be a...

i made this for my rhubarb-loving husband for father's day, and it was a hit with 3 generations of family! the only change i made was out of necessity -- i didn't have any cornstarch, and used 6...

Everyone loved this and had seconds! It was very tasty and not too sweet. I had hoped the topping would have been a little crisper though. I will replace the almond extract with a teaspoon of le...

Excellent! I made this with frozen rhubarb, can't wait to try this with fresh, which will be coming soon. Hope other people try this as it is great.

From rhubarb lovers in our house, we all give this recipe 5 stars! We were surprised by the cherries, but totally delighted with another way to enjoy our rhubarb!

Very tasty recipe. I added only 3/4 cup sugar to the cherry pie filling and I still thought it was sweet. I have the strawberry rhubarb in my garden which is sweeter than regular rhubarb.

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