When spring arrives and rhubarb starts popping up, it’s time to try this easy recipe for Rhubarb-Cherry Crunch. Though rhubarb and strawberries are a classic combination, we think cherries will pleasantly surprise your taste buds.
Crust:
Ingredients
1 cup quick cooking oats
1 cup brown sugar
1 cup flour
1/2 cup (1 stick) butter
pinch of salt
Instructions
Mix together all of the ingredients and press half of the mixture on the bottom of a 9×13-inch pan.
Filling
Ingredients
4 cups diced fresh rhubarb
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon almond flavoring extract
1 can cherry pie filling mix
1/2 cup chopped nuts
Instructions
Preheat oven to 350 degrees F.
Spread the diced rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond flavoring, then the pie filling, and spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over it, then the nuts. Bake for 45 minutes.
Serve warm with whipped cream or ice cream.
