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Rhubarb Crunch

The Editors
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
User Submitted
Yankee Magazine Recipe Calendar
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Ingredients
Crust
1 cup quick-cooking oats
1 cup brown sugar
1 cup flour
pinch salt
1/2 cup butter
Filling
4 cups diced fresh rhubarb
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon almond extract
1 can cherry pie filling
1/2 cup chopped nuts
Instructions

Preheat your oven to 350 deg. Mix oatmeal, brown sugar, flour, salt and butter, and press half of the mixture on the botoom of a 9 x 13-inch baking pan. Spread the rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond extract, then the pie filling, and spoon the mixture over the rhubarb. Sprinkle the remaining crust ingredients over the top. Sprinkle the nuts over all. Bake for 45 minutes. Serve with whipped cream.

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The Old Farmer's Almanac Editors

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Comments

Jeanpf (not verified)

9 years 7 months ago

My husband really liked this recipe - while I found it too sweet. I will use half the sugar in the filling next time, and will make half again the amount of crust to make it thicker. (the whipping cream did help to cut the sweetness).

Sharon Sz (not verified)

9 years 7 months ago

Sounds like too much water - Rhubarb has lots of its own - even with th 2 T cornstarch to thicken. Anyone tried this recipe?

Audrey R (not verified)

10 years 5 months ago

Print for Miriam.