Rhubarb Crunch Recipe

Name: Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. diced, fresh rhubarb; 1 c. sifted flour; 3/4 c. quick cooking rolled oats; 1 c. light brown sugar (firmly packed); 1/2 c. melted butter; 1 tsp. ground cinnamon; 1 c. granulated sugar; 2 Tbsp. cornstarch; 1 c. water; 1 tsp. vanilla

Servings: persons

4 c. diced, fresh rhubarb
1 c. sifted flour
3/4 c. quick cooking rolled oats
1 c. light brown sugar (firmly packed)
1/2 c. melted butter
1 tsp. ground cinnamon
1 c. granulated sugar
2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla

1
Combine flour, oats, brown sugar, butter and cinnamon in a bowl.
2
Mix until crumbly and press half in greased 9-inch pan. Cover with rhubarb.
3
Combine granulated sugar, cornstarch, water and vanilla in a small saucepan and cook, stirring until thickened and clear.
4
Pour over rhubarb and top with remaining crumbs. Bake in a preheated 350u00b0 oven for 1 hour.
5
Cut in squares and serve warm, plain or topped with whipped cream or ice cream. Serves 8.

1104

kcal

Calories

Fat

202

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: 4 c. diced, fresh rhubarb, 1 c. sifted flour, 3/4 c. quick cooking rolled oats, 1 c. light brown sugar (firmly packed), 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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