Cherry Rhubarb Crunch

Name: Cherry Rhubarb Crunch Recipe
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: Crust (Bottom & top); 2 1/4 cups oatmeal; 3/4 cup flour; 3/4 cup brown sugar; 3/4 cup oleo; Filling; 1 cup sugar; 2 tbsp cornstarch; 1 cup water; 1 can cherry pie filling; 4 cups diced rhubarb; 1 tsp almond extract

(2)

Minutes to Cook: 40

Number of Servings: 20

Ingredients

Crust (Bottom & top)2 1/4 cups oatmeal3/4 cup flour3/4 cup brown sugar3/4 cup oleoFilling1 cup sugar2 tbsp cornstarch1 cup water1 can cherry pie filling4 cups diced rhubarb1 tsp almond extract

Directions

Crust-Combine ingredients and cut together to make crumbs. Save 3/4 cup crumbs for top: put rest of crumbs in 9x13 inch pan.
Filling: In sauce pan, combine sugar, cornstarch and water and cook until thick. Remove from heat and add pie filling, rhubarb and almond extract. Pour over crumbs and sprinkle with remaining crumbs. Bake at 350 degrees for 40 min.

Number of Servings: 20

Recipe submitted by SparkPeople user WSTASKA.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 230.4
Total Fat: 7.8 g
Cholesterol: 19.5 mg
Sodium: 62.9 mg
Total Carbs: 39.5 g
Dietary Fiber: 1.2 g
Protein: 1.5 g

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Member Reviews

TIMEISNOW!
I made this for friends and everyone loved it. Some had seconds. (You know people like it when they ask for more). I used butter instead of oleo. Next time I might bake the crust first a little bit, so it's a little firmer and can be cut. But, as it is, I just scooped it into a dessert bowl. - 5/5/08
JANET1012
I didn't have any cherry pie filling, but I did have some frozen cherries. I still used the recipe amount for the sugar, and it was plenty sweet. It was a hit with both my husband and my mother-in-law. - 6/11/15