Cherry Rhubarb Crunch
A delightful cherry rhubarb crunch with a buttery oat topping, combining tart fruit flavors and crunchy texture, perfect for dessert gatherings or family dinners.
Ingredients
- 1 tsp. shortening or floured baking spray
- 1 c. rolled oats ⓘ
- 1 c. packed brown sugar ⓘ
- 1 c. all-purpose flour ⓘ
- 1/4 tsp. salt ⓘ
- 1/2 c. butter or margarine
- 4 c. diced rhubarb, cleaned and leaves and ends removed ⓘ
- 1 c. sugar ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 c. cold water ⓘ
- 1 tsp. almond extract ⓘ
- 1 (21 oz.) can cherry pie filling ⓘ
- 1/2 c. finely chopped nut meats ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 13-inch baking pan with shortening or non-stick spray.
- In a large bowl, combine oats, brown sugar, flour, and salt.
- Stir well to mix.
- Using a pastry cutter or fork, cut in butter until the mixture is crumbly.
- Pat 2 cups of the mixture into the prepared pan, pressing down evenly. Set aside the remaining mixture.
- In a saucepan, combine diced rhubarb, sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly until the mixture boils and thickens.
- Remove from heat and stir in almond extract.
- Spread the cherry pie filling evenly over the rhubarb mixture in the pan.
- Sprinkle the chopped nuts over the fruit layer.
- Crumble the reserved oat topping evenly over the top.
- Bake in the preheated oven for 40-45 minutes, until bubbling and golden brown.
- Allow to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
898
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).