Description
Rhubarb Crunch is a sweet and tangy dessert made with fresh rhubarb and a crunchy, buttery topping. This simple yet delicious dessert combines the tartness of rhubarb with the richness of a buttery crumble, making it a perfect spring or summer treat.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a medium bowl, mix the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract. Stir until the rhubarb is evenly coated. Spread the rhubarb mixture evenly in the prepared baking dish.
- In another bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Evenly sprinkle the oat mixture over the rhubarb filling in the baking dish.
- Bake for 40-45 minutes, or until the top is golden brown and the rhubarb filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Serve warm or at room temperature with vanilla ice cream or whipped cream, if desired.
Notes
- For a slightly different flavor, you can add a few chopped strawberries to the rhubarb mixture.
- If you prefer a less sweet dessert, reduce the amount of sugar by 1/4 cup.
- This dessert can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 22g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg