Rhubarb Cherry Dessert With Cookie Crust

Total Time
1hr 11mins
Prep 15 mins
Cook 56 mins

This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.

Ingredients Nutrition


  1. Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
  2. For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
  3. Press mixture to bottom on baking pan and bake for 11 minutes.
  4. While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
  5. Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
  6. Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.
Most Helpful

This is a great recipe to use rhubarb. The only thing I didn't like was the sugar-free gelatin (strawberry). So another time I would omit it. The cookie crust is so yummy. And the topping also. Thanks Brooke :) Made for the Zwizzle Chicks of ZWT

Boomette June 07, 2010

VERY tart. The crust is tender and crumbly, the strusel outstanding. I think the jello powder added a bit too much acid for my taste. Would be nice with vanilla ice cream, I suspect.

BarbryT August 06, 2008

Made for Adopt-A-Tag since I am always looking for new ways to use my abundant summer supply of fresh rhubarb from the garden of a friend. Icelanders do not favor using sugar-free products & I rarely see them here except in very pricey import stores, so I made a *sugar version* of this recipe. It still retained its tartness & was esp good served warm w/vanilla ice cream as BarbryT speculated. Thx for sharing this tasty recipe w/us. :-)

twissis September 08, 2008