Ingredients for Rhubarb Cherry Dessert With Cookie Crust
- White Flour
- Wheat Flour
- Powdered Sugar
- Butter
- Rhubarb
- Sugar Free Cherry Gelatin
- Cornstarch
- Splenda Granular
- Flour
- Sugar
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How to Make Rhubarb Cherry Dessert With Cookie Crust
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup packed brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumble mixture into the bottom of a 9x13 inch baking dish.
- In a separate bowl, combine 4 cups chopped rhubarb, 1 cup fresh or frozen cherries (pitted), ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract.
- Pour the rhubarb-cherry mixture over the cookie crust.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm or cold with whipped cream or ice cream!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
18g
Carbs
6g
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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Cobblers And Crisps Desserts Fruit American Oven Easy Spring Cookies And Brownies Bar Cookies Grains Dietary Seasonal Midwestern Inexpensive Egg Free Free Of Something Pasta Rice And Grains Taste Mood To Go Equipment 4 Hours Or Less
