Crumb-Topped Rhubarb Crunch Recipe

Name: Crumb-Topped Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup old-fashioned oats; 1 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/2 cup cold butter, cubed; 4 cups diced fresh rhubarb or frozen rhubarb; 1-1/3 cups sugar; 2 teaspoons cornstarch; 1 cup cold water; 1 teaspoon vanilla extract; Vanilla ice cream, optional

Servings: persons

1 cup all-purpose flour
1 cup old-fashioned oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed
4 cups diced fresh rhubarb or frozen rhubarb
1-1/3 cups sugar
2 teaspoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
Vanilla ice cream, optional

1
In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
2
In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
4
Bake, uncovered, at 350u00b0 for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

722

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup old-fashioned oats, 1 cup packed brown sugar, 1 teaspoon ground cinnamon, and more.

Yes, Crumb-Topped Rhubarb Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crumb-Topped Rhubarb Crunch

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