Rhubarb Cherry Crunch
A warm, fruity crumble combining tart rhubarb and sweet cherries, topped with a crunchy oat and walnut streusel—perfect for cozy gatherings and fruit lovers alike.
Ingredients
Instructions
- Place rhubarb in an 11 x 7-inch baking pan.
- Combine sugar and cornstarch in a small saucepan.
- Gradually stir in water.
- Cook, stirring constantly over medium heat, until thick.
- Stir in cherry pie filling and almond extract.
- Pour the fruit mixture over the rhubarb in the baking pan.
- In a separate bowl, combine oats, flour, sugar, and salt.
- Cut in the butter until the mixture is crumbly.
- Stir in chopped walnuts.
- Sprinkle the streusel mixture over the fruit in the pan.
- Bake at 350°F for 45 minutes.
- Serve warm with whipped cream.
Tips & Substitutions
For a twist, try using frozen rhubarb if fresh isn't available; just adjust cooking time slightly. You can substitute half of the brown sugar with maple syrup for a different flavor profile. If you're out of walnuts, pecans or almonds work well too. This recipe can be adapted to include other fruits, like blueberries or strawberries, for a seasonal variation.
Serving Suggestions
Serve warm with a dollop of whipped cream or vanilla ice cream for a delightful contrast in temperature and texture. This dish pairs beautifully with a side of Pineapple And American Cheese Salad for a refreshing balance. It also makes a great brunch item when served alongside coffee or tea.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual servings for about 30 seconds to 1 minute, but the oven method helps retain the crunchiness of the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cherry Crunch contains roughly 365 calories, with 6g protein, 60g carbohydrates, and 13g fat. It is a good source of protein (12% of the Daily Value), iron (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the fruit mixture a day in advance and store it in the refrigerator. Just assemble the streusel topping and bake it fresh before serving. This keeps the topping nice and crunchy.
What can I use if I don't have almond extract?
If you don't have almond extract, vanilla extract is a good substitute. It will slightly change the flavor profile but still complement the rhubarb and cherry nicely.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the oats are certified gluten-free as well. This way, you can enjoy this dessert while adhering to a gluten-free diet.
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).