Rhubarb Cherry Crunch Recipe

Name: Rhubarb Cherry Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. rhubarb; 2 Tbsp. cornstarch; 1 tsp. almond extract (if cherries are used); 3/4 c. quick cooking oats; 3/4 c. brown sugar; 3/4 c. flour; 1/3 c. butter; 1/2 c. chopped walnuts; 1/2 c. sugar; 1 c. water; dash of salt; 1 (1 lb. 5 oz.) can cherry pie filling (can delete, but then add rhubarb)

Servings: persons

4 c. rhubarb
2 Tbsp. cornstarch
1 tsp. almond extract (if cherries are used)
3/4 c. quick cooking oats
3/4 c. brown sugar
3/4 c. flour
1/3 c. butter
1/2 c. chopped walnuts
1/2 c. sugar
1 c. water
dash of salt
1 (1 lb. 5 oz.) can cherry pie filling (can delete, but then add rhubarb)

1
Place rhubarb in an 11 x 7-inch baking pan.
2
Combine sugar and cornstarch in a small saucepan.
3
Gradually stir in water.
4
Cook, stirring constantly over medium heat, until thick.
5
Stir in pie filling and almond extract.
6
Pour over rhubarb.
7
Combine oatmeal, flour, sugar, salt and butter until crumbly.
8
Add walnuts and sprinkle over fruit.
9
Bake at 350u00b0 for 45 minutes.
10
Serve with whipped cream.

1001

kcal

Calories

Fat

150

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: 4 c. rhubarb, 2 Tbsp. cornstarch, 1 tsp. almond extract (if cherries are used), 3/4 c. quick cooking oats, and more.

Yes, Rhubarb Cherry 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.

Rhubarb Cherry Crunch

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