Rhubarb Cherry Crisp72 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.” - by Kel
Original recipe yields 8 servings
- In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
- Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.
Amount Per Serving (8 total)
- 495 cal
- 14.6 g
- 88.5 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet...." See more"
"This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe!..." See more"
"I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon juice, pe..." See morer reviewer Spongebob7's suggestion. Used slivered almonds in the topping and that was a good combo with the cherry pie filling. Broiled topping for about 2 minutes at the end to get it a little more golden and bubbly and try to crisp it up a bit more. Brought it to our neighborhood potluck and people who said they do not like rhubarb commented on really liking it as they gobbled it up! So thanks, Kel!"
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