Cherry Rhubarb Crisp

Cherry Rhubarb Crisp  combines tart cherries and rhubarb with a sweet and crunchy oat topping  in one very old-fashioned early summer dessert.
Cherry Rhubarb Crisp

Cherry Rhubarb Crisp

By Sue  Lau |  Palatable Pastime

Cherry Rhubarb Crisp is my recipe of the day with the blogging group Baking Bloggers. We  blog on the second Monday of the month on a topic we vote on.

The  topic for June is “Baking with  Oats and  Oat Flour”. I have stirred  up  some  oats  in a crispy  topping for  fruit. And made  it  into a  delicious dessert with tart dark cherries and rhubarb.

Cherry Rhubarb Crisp

Crisp , Crumble or Cobbler?

As a crisp  the topping will generally use oats along with a few other  ingredients.  Crumbles usually do not have oats, but are almost the same thing.

Cobbler with use either a batter or biscuit topping. Or occasionally those will use pie crust as well.  Differences on those are  mostly regional.

Can I Use Frozen or Fresh Cherries?

Yes you can. If they are fresh you will want to pit those if they are not already, and if frozen, those need to be thawed.

In lieu of the  24 ounce jar, rely on  1-1/2 cups cherries and mix up a syrup of equal parts sugar  and water (or cherry juice).  In this case you will want half cup sugar and half cup liquid.

Can I Use Sweet Cherries?

Sweet cherries bake up just like tart cherries but are obviously sweeter. If you  use sweet cherries, cut back on the  sugar a little and amend the tart with some lemon juice. Give  it a taste and make sure it is balanced as you like it before baking up the crisp.

I would taste it before stirring  the cherries into  the filling.

Cherry Rhubarb Crisp


Baking Bloggers

Baking with Oats or Oat Flour


Cherry Rhubarb Crisp

Cherry Rhubarb Crisp

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Cherry Rhubarb Crisp

Cherry Rhubarb Crisp

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 33 minutes
Course Dessert
Cuisine American
Servings 6


  • cake pan



  • 24 ounce jar tart cherries in syrup
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 4 tablespoons cornstarch
  • 3 cups fresh rhubarb (cut into large chunks)


  • 1 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons soft butter


  • Preheat oven to 375F.
  • Drain syrup from cherries and place in a saucepan with the sugar, cinnamon and cornstarch.
  • Whisk mixture and cook over low heat until it thickens up.
  • Remove from heat, and stir in the drained cherries and chopped rhubarb.
  • Place filling in the bottom of a buttered or nonstick sprayed cake pan.
  • Mix together the ingredients for the topping until crumbly and sprinkle over the filling.
  • Place cake pan on a supportive baking sheet and place in the oven; bake for 35 minutes or until golden.
  • Serve with ice cream.


From the kitchen of
Keyword easy desserts
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Cherry Rhubarb Crisp

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3 responses

  1. wooohooooo another rhubarb recipe….I’m going to break down and just freeze another few batches though and save this recipe for when my daughter’s cherries come in.

  2. Oh my! The crisp looks stunning! I love oats and this month’s theme is making me extra hungry. Combining cherries and rhubarb – a lovely idea!

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