Cake

Rhubarb Crunch

Old-fashioned Rhubarb Crunch begins with a brown sugar oatmeal crumble layer that is topped with fresh rhubarb and then it is finished with a second layer of crumble over the top.

The Strawberry Rhubarb Fruit Crisp is an ever-popular dessert in the summertime and this crunch variation takes it to an even tastier new level.

rep Time: 20 minsCook Time: 1 hrAdditional Time: 30 minsTotal Time: 1 hr 50 mins
Servings: 9 servings

Rhubarb Crunch

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup quick cooking oatmeal
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • Vanilla ice cream or whipped cream for serving

Instructions

Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.

Spread the diced rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining 1/2 of the crumb mixture.

Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.

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Rhubarb Crunch

Rhubarb Crunch

  • Author: admin
  • Total Time: 1 hr 50 mins
  • Yield: 9 servings 1x

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Ingredients

  • 1 cup all purpose flour
  • 3/4 cup quick cooking oatmeal
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • Vanilla ice cream or whipped cream for serving

 


Instructions

  1. Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.
  2. Spread the diced rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining 1/2 of the crumb mixture.
  3. Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.

Rhubarb Crunch

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