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Rhubarb Crunch

4

55 min

Rhubarb Crunch

Rhubarb Crunch Photo 1

Time

55 min

Serving

12 persons

Calories

366

Rating

4.00★ (464)

Cuisine

Author: Victoria Buriak
This old-fashioned rhubarb crunch is a childhood favorite. We ate it with milk or vanilla ice cream!

Ingredients

  • rhubarb: 3 cups (diced)
  • white sugar: 1 cup
  • all-purpose flour: 3 Tbsp
  • ½ cups all-purpose flour: 1 piece
  • packed light brown sugar: 1 cup
  • quick cooking oats: 1 cup
  • butter: 1 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
    Rhubarb Crunch Photo 2
  2. Place rhubarb in a large mixing bowl. Add white sugar and 3 tablespoons flour; stir well to coat and spread evenly in the bottom of the prepared baking dish. Set aside.
    Rhubarb Crunch Photo 3
  3. Combine 1 ½ cups flour, brown sugar, and oats in a separate mixing bowl; cut in butter until the mixture is crumbly. Sprinkle crumble mixture over rhubarb layer.
    Rhubarb Crunch Photo 4
  4. Bake in the preheated oven until rhubarb is bubbling and crumble is golden brown, about 40 minutes. Serve hot or cold. TopCat
    Rhubarb Crunch Photo 5

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