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
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.
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.
Baking Bloggers
Baking with Oats or Oat Flour
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- Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
- Buttermilk Oat Flour Pancakes by The Redhead Baker
- Cherry Rhubarb Crisp by Palatable Pastime
- Chewy Oatmeal Cookies by Making Miracles
- Chocolate Cherry Oatmeal Cookies by Karen’s Kitchen Stories
- Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
- Icelandic Happy Marriage Cake – Hjónabandssæla by Food Lust People Love
- White Chocolate Chunk Oats Cookies by Sneha’s Recipe
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Cherry Rhubarb Crisp
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Cherry Rhubarb Crisp
Cherry Rhubarb Crisp
Equipment
- cake pan
Ingredients
Filling:
- 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)
Topping:
- 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
Instructions
- 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.
Notes
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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.
This sounds perfect for kicking off summer! I love sour cherries!
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!