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My review
Cherry Rhubarb Crunch
Sharon Wasikowski
"This recipe--along with a bundle of rhubarb--was given to me by my husband's grandmother when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too!"
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Ingredients
1 h 5 m servingsOriginal recipe yields 12 servings
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Directions
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- In a large mixing bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13-in. x 9-in. x 2-in. baking pan; cover with rhubarb. In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake at 350 degrees F for about 40-45 minutes.
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Reviews
Read all reviews 2227 Ratings
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Most helpful positive review
9/26/2008
I've been making a recipe similair to this for years and it's excellent. I chop and freeze rhubarb in the summer and am able to make it all year long. I just add the rhubarb frozen and it come...
Most helpful critical review
5/26/2011
I expected a more rhubarb-y taste and more crunch. I think if I made this again I'd put in more rhubarb and double the topping. The walnuts are really nice, though.
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9/26/2008
I've been making a recipe similair to this for years and it's excellent. I chop and freeze rhubarb in the summer and am able to make it all year long. I just add the rhubarb frozen and it come...
12/20/2010
We liked this cherry & rhubarb combination a lot. The crust/topping is excellent. Since we like things a little less sweet I cut the brown sugar to 2/3 cup (from 1 cup) and added 1/3 c extra o...
5/27/2008
What a great dessert! I took this to a potluck BBQ and received rave reviews. It was more popular than the brownies. One suggestion is to use sliced almonds mixed in with the crumb topping. ...
2/11/2010
i used frozen cherries - drained and used the juice in place of the water- added more than 1 cup of juice and increased the cornstarch to thicken juice.
5/26/2011
I expected a more rhubarb-y taste and more crunch. I think if I made this again I'd put in more rhubarb and double the topping. The walnuts are really nice, though.
6/14/2010
This was really great and easy to prepare. The only complaint was that I thought the sweetness overpowered the tartness of the rhubarb; we prefer a bit more of a tart rhubarb dessert so I'll pro...
5/29/2010
This is fabulous and easy! We were short on nuts, so used a mixture of walnuts & pecans to make up the full amount. Very, very good with whipped cream...
8/20/2009
my husband and I loved this recipe and have made it twice. I was a little skeptical of the basil but put it in anyway. My advice, DON'T leave it out!! It really does add a special flavor to th...