Real Recipes From Real Home Cooks ®

cherry rhubarb crisp

Recipe by
Cindi Marie Bauer
Marshfield, WI

A delicious rhubarb dessert to enjoy!

yield 7 to 8
method Bake

Ingredients For cherry rhubarb crisp

  • 1 cup
    quick cooking oats
  • 1 cup
    brown sugar (packed)
  • 1 cup
    all-purpose flour
  • 1/8 tsp.
    teaspoon salt
  • 1 stick
    cold butter, cut into pieces
  • 4 cups
    fresh rhubarb, cut into 1/2-inch pieces
  • 1 cup
    granulated sugar
  • 3 tablesp.
  • 1 cup
  • 1 tsp.
    vanilla extract
  • 1/4 tsp.
    almond extract
  • 1 (21 oz.)
    can cherry pie filling
  • 1/2 cup
    chopped pecans
  • vanilla ice cream, serve with warm crisp
  • reddi wip (or) cool whip whipped topping, serve with refrigerated leftover cold crisp

How To Make cherry rhubarb crisp

  • 1
    To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.
  • 2
    Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).
  • 3
    Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)
  • 4
    To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)
  • 5
    Once the mixture has thickened, thoroughly stir in the extracts and pie filling.
  • 6
    Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.
  • 7
    Lastly, top the crumb mixture with the chopped pecans.
  • 8
    Bake in a 350º oven for 45-55 minutes. (I baked mine for 55 minutes.)
  • 9
    Serve warm with vanilla ice cream. (Refrigerate any leftovers.)
  • 10
    Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.