Rhubarb Crunch Recipe

Name: Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust & Topping:; 1 cup oatmeal; 1 cup brown sugar; 1 cup flour; 1/2 cup butter; 4 cups diced rhubarb; 1 cup sugar; 1 cup water; 2 Tbsp cornstarch; red food coloring - few drops; 1 tsp almond flavoring; 1 can cherry pie filling

Servings: persons

Crust & Topping:
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/2 cup butter
4 cups diced rhubarb
1 cup sugar
1 cup water
2 Tbsp cornstarch
red food coloring - few drops
1 tsp almond flavoring
1 can cherry pie filling

1
Crust & Topping:
2
mix oatmeal, brown sugar, flour & butter together & press 1/2 of the mixture in the bottom of a 9x13 pan. Pyrex works best. Save remaining for topping.
3
Note: use 2 cups of mixture in bottom of pan.
4
Place diced rhubarb on crust. Boil sugar, water & cornstarch until thick. Add a few drops of red food coloring and almond flavoring. Add cherry pie filling and stir, then pour evenly over the rhubarb. Top with remaining crust mixture. Bake at 350 for 45mn. Serve with whip cream or ice cream.

751

kcal

Calories

Fat

134

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Crust & Topping:, 1 cup oatmeal, 1 cup brown sugar, 1 cup flour, and more.

Yes, 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.

Rhubarb Crunch

How did you like this recipe?

Frequently Asked Questions