Cherry Rhubarb Crunch

Name: Cherry Rhubarb Crunch
Prep time: 15 min
Cook time: 45 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; ¾ cup quick oats; 1 cup packed brown sugar; ½ cup salted butter, melted; 1 teaspoon ground cinnamon; 4 cups rhubarb stalks, cut into ½-inch pieces; 1 package standard 3-ounce box regular cherry-flavored gelatin dessert mix, not sugar-free; 1 tablespoon all-purpose flour; 2–3 tablespoons granulated sugar, optional depending on the tartness of the rhubarb

Rhubarb's tartness runs through a bubbling cherry filling under crisp cinnamon-oat crumbs. It is the contrast between jammy fruit and buttery topping that makes this pan worth spooning warm.

By Betty Lou Gardner1 hr 20 minUpdated 2026-08-25

This Cherry Rhubarb Crunch is sweet, tart, and bubbling underneath a buttery cinnamon oat topping baked golden and crisp across the top. The sweetened cherry gelatin mix softens the sharpness of the rhubarb just enough and gives the filling its bright color and glossy, jam-like finish. With crumble pressed underneath and scattered over the top, it’s an old-fashioned fruit dessert that’s especially good served warm with vanilla ice cream.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I think rhubarb desserts taste better when they stay just a little tart instead of overly sweet. I use less sugar depending on the rhubarb, and the crunchy browned topping around the corners is usually the first thing people scoop out of the pan.

How to Make Cherry Rhubarb Crunch

◆

Cinnamon oat crumble mixed in a yellow bowl with flour, oats, brown sugar, melted butter, and cinnamon arranged nearby.

Make the Crumble

Stir together flour, quick oats, brown sugar, cinnamon, and melted butter until no dry flour remains and moist crumbs form.

A hand pressing half of the cinnamon oat crumble into the bottom of a square baking dish.

Form the Bottom Crust

Press half of the crumble mixture firmly and evenly into the bottom of the prepared baking dish.

Chopped rhubarb spread over the bottom crust and evenly sprinkled with the cherry gelatin mixture.

Add the Rhubarb and Cherry Layer

Spread the rhubarb over the crust. Whisk the cherry gelatin mix with the flour and optional sugar, then sprinkle it evenly over the rhubarb.

Remaining cinnamon oat crumble scattered loosely over the rhubarb filling before baking.

Top and Bake

Scatter the remaining crumble loosely over the filling and bake until the topping is deep golden and the fruit mixture is bubbling around the edges and near the center.