Recipe Background
Cherry Bomb Bake combines crumbly oats, tart rhubarb, and sweet cherries.
Cherry Bomb Bake brings together the comforting warmth of oats with the unexpected tartness of rhubarb, perfectly complemented by the richness of cherry pie filling. You’ll find the topping grabs your attention first—crumbly and slightly crisp, thanks to the oats and nuts. Beneath it, hidden gems of tender rhubarb soak up the sweet, almond-kissed cherry sauce. A scoop of vanilla ice cream melting over the top elevates it from simply delicious to an experience worth savoring.
As you bake this creation, a sweet perfume fills the kitchen, hinting at family gatherings or impromptu coffee breaks. The texture contrast between the nutty topping and juicy filling keeps each bite interesting. When cutting the cold butter into the oat mixture, aim for pea-sized pieces to ensure the topping bakes to a delightful crisp without turning greasy.
Sharing this dessert is an act of pure generosity. It beckons a crowd, inviting older adults and younger alike to gather around for seconds—or thirds. The mix of vibrant hues, from the rich red of cherries to the subtle green of rhubarb, makes each serving a feast for the eyes. Served warm, it’s the kind of dish that makes every day feel like a special occasion.
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
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- In a large bowl, combine the oats, the brown sugar, the flour, and the salt and stir to combine.
- Cut the butter into the oat mixture until crumbly.
- 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.
- Cover the flattened oat mixture with the rhubarb.
- In a saucepan over medium heat, combine the sugar and the cornstarch.
- Stir the water into the sugar mixture and cook until it thickens and is clear.
- Stir the almond extract and the cherry filling into the sugar mixture, then spoon it over the rhubarb layer.
- Add the nuts to the remaining oat mixture and sprinkle it over the cherry mixture layer.
- Bake until the filling is bubbly and the topping is lightly browned, about 40-45 minutes.
- Serve the cherry bomb bake with the ice cream.
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