Rhubarb Crunch Recipe

Name: Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Flour; 1 cup Old-fashioned Rolled Or Quick Oats; 1 cup Packed Brown Sugar (I Used About 3/4 Cup Sucanat); 1 teaspoon Ground Cinnamon; 1/2 cups Cold Butter, Cubed (or Melted); 4 cups Diced Fresh Or Frozen Rhubarb; 1-1/3 cup Sugar (I Used 1 Cup Of Sucanat); 2 teaspoons Cornstartch; 1 cup Cold Water; 1 teaspoon Pure Vanilla Extract

Servings: persons

1 cup Whole Wheat Flour
1 cup Old-fashioned Rolled Or Quick Oats
1 cup Packed Brown Sugar (I Used About 3/4 Cup Sucanat)
1 teaspoon Ground Cinnamon
1/2 cups Cold Butter, Cubed (or Melted)
4 cups Diced Fresh Or Frozen Rhubarb
1-1/3 cup Sugar (I Used 1 Cup Of Sucanat)
2 teaspoons Cornstartch
1 cup Cold Water
1 teaspoon Pure Vanilla Extract

1
1. Preheat oven to 350u00b0F. Grease a square baking dish (I used a pie pan because that's all I could find).
2
2. In a medium bowl, whisk together the flour, oats, sugar, and cinnamon. Cut in the cold butter or mix in the melted butter. Press half of the topping into the prepared pan. Sprinkle the rhubarb on top.
3
3. In a small saucepan, combine the sugar and cornstarch. Slowly mix in the cold water and heat over medium until the mixture boils; boil for 2 minutes or until thickened a bit. Stir in the vanilla. Pour over the rhubarb in the pan.
4
4. Sprinkle with remaining crumb topping. Bake in the preheated oven for about an hour (start checking at 40 minutes) or until bubbly and beginning to brown.
5
5. Serve warm with ice cream, lightly sweetened whipped cream or plain cream.
6
Adapted from Taste of Home.

708

kcal

Calories

Fat

117

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 10 ingredients. The key ingredients include: 1 cup Whole Wheat Flour, 1 cup Old-fashioned Rolled Or Quick Oats, 1 cup Packed Brown Sugar (I Used About 3/4 Cup Sucanat), 1 teaspoon Ground Cinnamon, and more.

Yes, 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.

Rhubarb Crunch

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