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Rhubarb Crunch Recipe

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4.1 from 10 reviews

This classic Rhubarb Crunch is a delightful dessert featuring tangy rhubarb topped with a sweet, crumbly oat and brown sugar topping. Baked to golden perfection and served warm with vanilla ice cream or whipped cream, it offers a perfect balance of tartness and sweetness in every bite, making it an ideal treat for any occasion.

Ingredients

Crunch Topping

  • 1 cup all purpose flour
  • 3/4 cup quick cooking oatmeal
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon

Rhubarb Filling

  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch

For Serving

  • Vanilla ice cream or whipped cream

Instructions

  1. Prepare Crunch Topping: Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine the all-purpose flour, quick cooking oatmeal, brown sugar, melted butter, and cinnamon. Mix thoroughly until the mixture becomes crumbly and holds together when pressed.
  2. Assemble the Base: Grease a 9 x 9 inch or 11 x 7 inch baking pan. Press half of the crumb mixture evenly into the bottom of the prepared pan to form a firm base.
  3. Prepare Rhubarb Filling: Spread the diced rhubarb evenly over the crumb base in the pan. In a small saucepan, combine the white sugar, water, and cornstarch. Place over low heat and bring to a boil, stirring constantly. Continue cooking and stirring until the mixture thickens and becomes clear, about 2-3 minutes.
  4. Combine and Top: Pour the thickened rhubarb mixture evenly over the rhubarb in the baking pan. Then sprinkle the remaining half of the crumble topping over the rhubarb layer to cover it completely.
  5. Bake: Place the baking pan in the preheated oven and bake for 1 hour or until the topping is golden brown and the filling is bubbling.
  6. Cool and Serve: Remove from the oven and allow the rhubarb crunch to cool slightly before cutting into squares. Serve warm, topped with vanilla ice cream or whipped cream for added richness.

Notes

  • Use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid before assembling.
  • The dessert is best served warm but can be enjoyed at room temperature.
  • To make the topping extra crunchy, ensure the butter is fully melted and evenly mixed.
  • Store leftovers in the refrigerator and reheat before serving.

Find it online: https://cookedbysarah.com/rhubarb-crunch-recipe/