The flavor of this Maurice salad is comparable to that of a dish from a well-known Detroit restaurant. It includes Swiss cheese, iceberg lettuce, ham, turkey, pickles, and a creamy dressing.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 (21 ounce) can cherry pie filling
- ½ teaspoon almond extract
- 4 cups chopped fresh rhubarb
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- ¼ teaspoon salt
- ½ cup margarine or butter
- ¼ cup finely chopped pecans or walnuts
Instructions
- Stir sugar and cornstarch together in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine or butter until mixture is evenly crumbly. Press 2 cups of the mixture into the bottom of a 9×13-inch baking dish. Spread rhubarb over crust, then spread the cherry mixture over rhubarb. Stir chopped nuts into the remaining crumb mixture; sprinkle on top.
- Bake in the preheated oven until the top is crisp and golden, about 40 minutes.
Reviews
very good, left the almond flavor out, use can of strawberries pie filling because that was what I had. I will make this again
This is one of my favorite rhubarb desserts. Easy to make and I love the almond extract. Make it just the way that it is published. I do wish there was a way to keep it crisp for a few days.
Love this & so did everyone else! I used dark sweet cherries just b/c that’s what I had on hand, also added some vanilla, will add a bit of cinnamon next time, definitely going to make this again
Way too set
exceptional- great balance of sweet with the rhubarb. Great with ice cream!
I made a vegan and gluten free version of this recipe with coconut flour and coconut oil instead of butter and white flour. It was well liked and appreciated by all because everyone could enjoy!
I cut the sugar down to 3/4 cups based on other recommendations. That was plenty.
Absolutely wonderful as its written. Another great way to use rhubarb. Fantastic taste thats unexpected in a really good way…brings a smile to the faces of the family!!
I made this just how they said and it was delicious! I really like the almond flavoring in it!
I am not a big fan of cherry pie filling, but substituting regular cherries worked just fine! I added an extra 1/2 teaspoon of cornstarch to make up for the lost syrup and mixed some sugar in with my cherries before I put them into the pan. Next time I’ll add some cinnamon or nutmeg into the crust because it didn’t have a lot of flavor. Definitely putting more butter into the crust as well because it was more crumb than crisp after baking. Overall, great change from rhubarb-strawberry monotony!
Overly sweet. Could use more rhubarb.
I like to use rhubarb from the yard but many recipes only call for a small amount. I’m not a huge fan of rhubarb, but I want to use it since it’s free produce growing in our yard. WOW! I will make this again! I made the recipe with butter and added an extra handful of old fashioned oats. I also added a pinch of cardamom and cinnamon and added a scant amount of sugar (a little less then was called for). I loved the cherries, almond extract and pecans. It had just the right tart/sweet taste.
Turned out great. I took it to a cookout and everyone raved about it. I did bake it a little longer than the recipe called for but wanted a more brown top and crust. Definitely a keeper and my new go to rhubarb recipe.
After reading the comments about it being too sweet, I cut back the 2 cups of sugar to 3/4 cup each and used 1-2 tbsp fresh lemon juice instead of the almond extract. It was just right – not too sweet with a hint of tartness. Yummy!
Great recipe!! I used double the amount of rhubarb & added 1/4 tsp of lemon juice. Then I baked the 40 min but broiled it an additional 4 min. It turned out great. Sets up really nice. Great sweet & sour mixture. Added whip cream on top.
Loved this recipe! I also use it for cherry and blueberry crunch. Everyone loves it. Thanks for sharing. Didn’t change a thing,except when I made it with cherries I added a little bit of Almond extract.
It was a great recipe. However I am not sure why did it need so much sugar. I used half amount of sugar and it tasted fantastic and a little bit healthier. I used half amount of sugar for both the cherry mix and the flour mix and I also used frozen cherries instead of canned.
I was looking for a way to use up rhubarb and cherries I found at the bottom of my freezer, now that spring is here and a new crop should be coming soon. I followed the recipe (other than that I didn’t measure the fruit-what I had was close) with the difference being I used frozen sweet cherries instead of the pie filling. The crisp was delicious. Not too sweet but sweet enough. I will certainly make this again.
Excellent!
I only had frozen Bing (sweet) cherries, but the rhubarb made it taste like tart pie cherries! Since my frozen cherries and rhubarb created so much liquid when thawed, I only added 1/2 C. water to the cornstarch mixture and it came out perfectly. I doubled the topping
I hate when people change the recipe, but my suggestion is to put the fruit on the bottom, sprinkle with 1/2 cup sugar and the almond extract then sprinkle a box of red (cherry or strawberry) gelatin, then put ALL the crumbs on top, and bake as usual–you get the gel without cooking the cornstarch, and more crunch on top.