Ka-boom! It’s a flavor explosion with this Cherry Bomb Bake! The scarlet sweetness and tartness of the cherries happily marries the sourness of the rhubarb. But that’s not all there is to this decadent dessert; there’s also the crispy, buttery, smoky-sweet oat crumble on the top and on the bottom. You might find yourself debating what part you love most of the Cherry Bomb Bake… the crust or the filling? Maybe a few more bites with some creamy vanilla ice cream will help settle this debate!
Ingredients
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 4 cups rhubarb, diced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon almond extract
- 1 (21-ounce) can cherry pie filling
- 1/2 cup walnuts, finely chopped
- vanilla ice cream, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch baking dish.
Step 3 –In a large bowl, combine the oats, the brown sugar, the flour, and the salt and stir to combine.
Step 4 –Cut the butter into the oat mixture until crumbly.
Step 5 –Spread 2 cups of the oat mixture into the prepared baking dish and flatten it using the back of a large spoon or spatula. Reserve the remaining oat mixture.
Step 6 –Cover the flattened oat mixture with the rhubarb.
Step 7 –In a saucepan over medium heat, combine the sugar and the cornstarch.
Step 8 –Stir the water into the sugar mixture and cook until it thickens and is clear.
Step 9 –Stir the almond extract and the cherry filling into the sugar mixture, then spoon it over the rhubarb layer.
Step 10 –Add the nuts to the remaining oat mixture and sprinkle it over the cherry mixture layer.
Step 11 –Bake until the filling is bubbly and the topping is lightly browned, about 40-45 minutes.
Step 12 –Serve the cherry bomb bake with the ice cream.