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Rhubarb Crunch

Rhubarb Crunch
1 vote, 5.00 avg. rating (89% score)
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  • Crust
  • 1 cup quick-cooking oats
  • 1 cup brown sugar
  • 1 cup flour
  • pinch salt
  • 1/2 cup butterFilling
  • 4 cups diced fresh rhubarb
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon almond extract
  • 1 can cherry pie filling
  • 1/2 cup chopped nuts


Preheat your oven to 350 deg. Mix oatmeal, brown sugar, flour, salt and butter, and press half of the mixture on the botoom of a 9 x 13-inch baking pan. Spread the rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond extract, then the pie filling, and spoon the mixture over the rhubarb. Sprinkle the remaining crust ingredients over the top. Sprinkle the nuts over all. Bake for 45 minutes. Serve with whipped cream.

Updated Thursday, September 30th, 2004

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One Response to Rhubarb Crunch

  1. Anonymous August 2, 2005 at 4:34 pm #

    It was excellent, I used sliced almonds as the nuts. The cherry pie filling tends to overwhelm the rhubarb, but I would still give it a top rating.

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