Rhubarb Cherry Crisp

4.7
(119)

This cherry rhubarb crisp has a combination of sweet and tart flavors. Serve this super easy dessert warm with ice cream or whipped topping.

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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8

Ingredients

Filling:

  • 1 cup white sugar

  • 3 tablespoons cornstarch

  • 1 cup cold water

  • 1 (21 ounce) can cherry pie filling

  • ½ teaspoon almond extract

  • 4 cups chopped fresh rhubarb

Crust:

  • 1 cup all-purpose flour

  • 1 cup rolled oats

  • 1 cup packed brown sugar

  • ¼ teaspoon salt

  • ½ cup margarine or butter

  • ¼ cup finely chopped pecans or walnuts

Directions

  1. Stir sugar and cornstarch together in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract. Set aside to cool.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine or butter until mixture is evenly crumbly. Press 2 cups of the mixture into the bottom of a 9x13-inch baking dish. Spread rhubarb over crust, then spread the cherry mixture over rhubarb. Stir chopped nuts into the remaining crumb mixture; sprinkle on top.

  4. Bake in the preheated oven until the top is crisp and golden, about 40 minutes.

Nutrition Facts (per serving)

495 Calories
15g Fat
89g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 495
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 12%
Sodium 226mg 10%
Total Carbohydrate 89g 32%
Dietary Fiber 3g 12%
Total Sugars 44g
Protein 4g
Vitamin C 8mg 38%
Calcium 90mg 7%
Iron 2mg 9%
Potassium 352mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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