A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.

Kel
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
FILLING:
CRUST:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

494.9 calories; 4.2 g protein; 88.5 g carbohydrates; 0 mg cholesterol; 226.2 mg sodium. Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/02/2005
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. Read More
(30)

Most helpful critical review

Rating: 2 stars
02/05/2007
It sounded good but was "gloppy" & sweet. I think I prefer a fruit crisp that doesn't use all the cornstarch & the already cornstarched pie filling. It definitely needed the ice cream to cut the sweetness. Wish I'd saved my can of cherry pie filling for something else. Read More
(1)
117 Ratings
  • 5 star values: 84
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/02/2005
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. Read More
(30)
Rating: 5 stars
05/02/2005
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! Read More
(20)
Rating: 4 stars
11/02/2006
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 per 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! Read More
(19)
Advertisement
Rating: 5 stars
08/30/2010
I loved this recipe I had to make a few changes mostly out of need because I did not have on hand what it called for. I tend to cook with what is in my house rather then go get what I may be able to substitute. I used a bag of frozen dark red cherries and also was using frozen rhubarb. Since using frozen I omitted the water. I increased the cornstarch to compensate for the fact I was loosing the thickness of the pie filling. In the crust I increased the fine walnuts to 3/4 cup and also the butter to 1/2 2 Tablespoons. I am not sure if it was because of these changes but I did not have a problem with either the filling being to sweet or not having enough crust or the crust not being crisp enough. My family adored this and has said they wish me to make it again and the same way. Not to use the pie filling even if I were to have it. So just another possibility to a great base recipe. happy cooking Read More
(12)
Rating: 4 stars
06/14/2003
Everyone loved this and had seconds! It was very tasty and not too sweet. I had hoped the topping would have been a little crisper though. I will replace the almond extract with a teaspoon of lemon juice next time for a fresher summer flavor. Read More
(11)
Rating: 5 stars
06/20/2005
i made this for my rhubarb-loving husband for father's day and it was a hit with 3 generations of family! the only change i made was out of necessity -- i didn't have any cornstarch and used 6tbsp flour to replace the 3tbsp cornstarch. it worked great! Read More
(11)
Advertisement
Rating: 5 stars
06/06/2003
Excellent! I made this with frozen rhubarb can't wait to try this with fresh which will be coming soon. Hope other people try this as it is great. Read More
(10)
Rating: 5 stars
05/24/2005
From rhubarb lovers in our house we all give this recipe 5 stars! We were surprised by the cherries but totally delighted with another way to enjoy our rhubarb! Read More
(8)
Rating: 4 stars
06/20/2003
Very tasty recipe. I added only 3/4 cup sugar to the cherry pie filling and I still thought it was sweet. I have the strawberry rhubarb in my garden which is sweeter than regular rhubarb. Read More
(7)
Rating: 2 stars
02/05/2007
It sounded good but was "gloppy" & sweet. I think I prefer a fruit crisp that doesn't use all the cornstarch & the already cornstarched pie filling. It definitely needed the ice cream to cut the sweetness. Wish I'd saved my can of cherry pie filling for something else. Read More
(1)