Cherry Rhubarb Crunch Recipe

Name: Cherry Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. rolled oats; 1 c. flour; 1/2 c. butter or margarine; 4 c. diced rhubarb; 1 c. sugar; 2 Tbsp. cornstarch; 1 tsp. almond extract; 1/2 c. chopped walnuts; 1 c. packed brown sugar; 1/4 tsp. salt; 1 c. water; 1 can cherry pie filling

Servings: persons

1 c. rolled oats
1 c. flour
1/2 c. butter or margarine
4 c. diced rhubarb
1 c. sugar
2 Tbsp. cornstarch
1 tsp. almond extract
1/2 c. chopped walnuts
1 c. packed brown sugar
1/4 tsp. salt
1 c. water
1 can cherry pie filling

1
In a large bowl, combine oats, brown sugar, flour and salt. Mix well by hand.
2
Cut in butter until crumbly.
3
Pat 2 cups of mixture into greased 13 x 9-inch pan.
4
Cover with rhubarb.
5
In saucepan, combine sugar and cornstarch.
6
Stir in water; cook until mixture is thickened and clear.
7
Stir in extract and cherry filling.
8
Spoon over rhubarb.
9
Combine nuts with reserved crumbs mixture.
10
Sprinkle over cherries.
11
Bake at 350u00b0 for 40 to 45 minutes.

1359

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. rolled oats, 1 c. flour, 1/2 c. butter or margarine, 4 c. diced rhubarb, and more.

Yes, Cherry Rhubarb Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Rhubarb Crunch

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