Rhubarb Crunch

If you love a crispy oat topping, this Rhubarb Crunch is for you! It's got the buttery crumble on top AND below the perfectly tart rhubarb filling - yum!!!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Keyword: rhubarb

Servings:

Calories: 340kcal

Author: Kelsey Byrnes

Equipment

One 8x8 or 9x9 inch baking pan

Ingredients

1 cup flour
3/4 cup quick oats
1 cup brown sugar
1/2 cup butter melted
1 teaspoon ground cinnamon
4 cups diced fresh rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Instructions

Preheat oven to 350°F and grease a 9" square baking pan; set aside.
Combine the flour, oats, brown sugar, butter and cinnamon. Mix until crumbly and press half of the crumbs into the prepared pan.
1 cup flour, 3/4 cup quick oats, 1 cup brown sugar, 1/2 cup butter, 1 teaspoon ground cinnamon
Cover the crust with rhubarb.
4 cups diced fresh rhubarb
In a small saucepan, combine the sugar, cornstarch, water and vanilla. Stir well, then cook over medium heat until thick and clear, stirring frequently. Add red food coloring, if you'd like. Pour over the rhubarb.
1 cup sugar, 2 tablespoons cornstarch, 1 cup water, 1 teaspoon vanilla
Top with remaining crumbs.
Bake for 50-60 minutes, or until rhubarb is soft and crumble is golden brown.
Let cool a bit, then serve with whipped cream or vanilla ice cream.

Notes

Add a drop or two of red food coloring to the sugar/cornstarch mixture, if desired.

Nutrition