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Cherry Rhubarb Crunch

My husband's grandmother gave me this recipe, along with a bundle of rhubarb, 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! —Sharon Wasikowski, Middleville, Michigan
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    15 servings


  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 cups diced rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup finely chopped walnuts
  • Vanilla ice cream


  • Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; 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 until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts
1 piece: 294 calories, 9g fat (4g saturated fat), 16mg cholesterol, 116mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 3g protein.

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  • Deb
    Jun 14, 2020

    It all started because I had a can of cherries. I went out into the garden a picked fresh rhubarb and luckily I had all the ingredients. This is delicious, especially warm. It is really sweet, so I'm thinking you could reduce the sugar a little. Since it has 1 cup brown and 1 cup white sugar, you only need a small portion to satisfy your sweet tooth. Easy to make.

  • Melinda
    May 26, 2019

    Being a Michigan girl myself.. Love this recipe, its all about the cherry rhubarb combo, if you don't think you like rhubarb, try this recipe it will change your mind forever

  • rena 55
    May 10, 2019

    My family is not fond of rhubarb, but they enjoyed this dessert. Served it warm with whipped cream! May try it with strawberry pie filling!

  • bernerlover
    Apr 28, 2019

    this was so good! I made it twice in 10 day period. Only change I made was I only added a small amount of oat topping on bottom and put the rest on top. I'll make this a lot, we loved it.

  • misscoffeepot
    Mar 30, 2019

    This recipe is my kryptonite!! OMG- if I make a pan, I cannot keep my hands off it! It is perfection!

  • thecreativebaker
    Aug 6, 2014

    This is an easy recipe that is so good! Our family of boys love this dessert! As a TOH field editor, I try a lot of summertime dessert recipes and this is definitely a keeper!!!

  • deb3346
    May 22, 2011

    The best recipe ever and have been making it for years! Since I'm a single household, I use 10 oz baking dishes (I use vintage Pyrex #700 or use the modern made dishes) to create individual desserts. I skip the bottom crust by spreading approximately 1 cup of the cherry rhubarb mixture into dish, then sprinkling approximately 1/2 cup of crumble mixture on top. I wrap dishes in plastic wrap, slide into zip bags and freeze. When ready to bake, set dish in a foil pie pan, bake for 50-55 minutes. I also use chopped slivered almonds in place of walnuts.

  • DoDoBird4
    Jun 23, 2010

    Very good..had requests to make over and over! Could cut back on sugar as it is rather sweet.

  • oeg1kallee
    Apr 14, 2010

    this is the best recipe- the only problem is I cannot stop eating it!I like extra crumbs- so I use all the crumb mixture for the topping- and do not use any for the base- it is really really good!