Description
If you only make one of my recipes this year, make this rhubarb cherry cobbler recipe
This dessert is an absolute 5 out of 5, 10 out of 10, 100 out of 100 and if you don’t make it, you will totally be missing out on the best dessert I have ever made. SERIOUSLY… this recipe for Rhubarb cherry cobbler is the best thing ever. Even the HH said so. I couldn’t believe it.
Ingredients
- 1 cup all purpose flour
- 1 cup rolled oats {I used quick oats}
- 1 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted cold butter, cubed
- 4 cups rhubarb, chopped
- 1 cup sugar
- 2 tablespoons Clear Gel powder {baking type} of cornstarch
- 1 cup water
- 1 teaspoon almond extract
- 1 {21 ounce} can cherry pie filling
Instructions
Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish and set aside.
Use a large bowl and combine the flour, oats, brown sugar, cinnamon and salt and stir well. Cut the butter into the flour mixture until everything is nice and crumbly.
Place 2 cups of the crumb mixture into the buttered baking dish and press firmly into place. Cover the crumb mixture with rhubarb and set aside.
In a small saucepan, combine the water, sugar and Clear Gel and cook over medium heat until mixture has thickened, about 3-5 minutes. Remove from heat and stir in the extract and cherry filling and continue to stir until everything is combined. Spoon the mixture over the rhubarb. Sprinkle the remaining crumb mixture over the cherries and bake until filling is nice and bubbly and the topping has lightly browned, about 40-45 minutes.
Let cool for 5 – 10 minutes and serve warm with a big scoop of vanilla ice cream.