Rhubarb Cherry Crisp Recipe - Allrecipes.com
Rhubarb Cherry Crisp Recipe
  • READY IN 55 mins

Rhubarb Cherry Crisp

Recipe by  

"A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2005

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
Feb 05, 2007

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 the sweetness. Wish I'd saved my can of cherry pie filling for something else.

Nov 02, 2006

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 juice, per reviewer Spongebob7's suggestion. Used slivered almonds in the topping and that was a good combo with the cherry pie filling. Broiled topping for about 2 minutes at the end to get it a little more golden and bubbly and try to crisp it up a bit more. Brought it to our neighborhood potluck and people who said they do not like rhubarb commented on really liking it as they gobbled it up! So thanks, Kel!

May 02, 2005

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!

Jun 20, 2005

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 6tbsp flour to replace the 3tbsp cornstarch. it worked great!

Jun 13, 2003

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 lemon juice next time for a fresher summer flavor.

Jun 06, 2003

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.

Aug 30, 2010

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 able to substitute. I used a bag of frozen dark red cherries and also was using frozen rhubarb. Since using frozen I omitted the water. I increased the cornstarch to compensate for the fact I was loosing the thickness of the pie filling. In the crust I increased the fine walnuts to 3/4 cup and also the butter to 1/2 + 2 Tablespoons. I am not sure if it was because of these changes but I did not have a problem with either the filling being to sweet or not having enough crust or the crust not being crisp enough. My family adored this and has said they wish me to make it again and the same way. Not to use the pie filling even if I were to have it. So just another possibility to a great base recipe. happy cooking


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 88.5 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 226 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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