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Rhubarb Cherry Crisp Recipe

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This recipe for Rhubarb Cherry Crisp is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
FILLING:
1 c. quick oatmeal
4 c. rhubarb
1 c. brown sugar
1 can cherry pie filling
1/8 tsp.salt
1 c. sugar (or more)
1 c. flour
1 c. water
1 c. butter
2 T. cornstarch

1 tsp. almond flavoring
Directions:
Directions:
Place half of crust into 9x13 pan. Reserve other half for topping. Boil sugar, water and cornstarch until thick. Add almond flavoring. Place cut rhubarb over crust mixture. Spoon cherry pie filling over rhubarb and add remaining crust mixture. Bake at 350º for 45 minutes.
Personal Notes:
Personal Notes:
Rhubarb can be fresh, frozen and unsweetened.

 

 

 

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