Cherry Rhubarb Crunch

If you have never cared for rhubarb, your mind will be changed after trying this dessert.


12 servings


1 cup rolled oats
1 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter or margarine
4 cups diced rhubarb
1 cup granulated (white) sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/2 cup finely chopped walnuts


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan.

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 prepared 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 for about 40 to 45 minutes.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 45 minutes

Nutritional Information

Amount per serving: 294 calories, 9 g fat (4 g saturated fat), 16 mg cholesterol, 116 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.

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