Description
A classic, homestyle recipe for rhubarb crunch featuring a tart, tender filling topped with a buttery, oat-based crumble.
Ingredients
Scale
- 4 cups fresh rhubarb, cut into 1-inch pieces
- 1 cup granulated sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for topping)
- 1 cup rolled oats
- 1 cup packed light brown sugar (for topping)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the cut rhubarb, 1 cup granulated sugar, 2 tablespoons flour, and vanilla extract. Toss gently to coat the rhubarb evenly.
- Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer.
- In a separate medium bowl, prepare the topping. Combine the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt. Mix these dry ingredients together with a fork.
- Cut the cold butter pieces into the dry topping mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Do not overmix; some pea-sized pieces of butter are desired.
- Sprinkle the topping mixture evenly over the rhubarb filling in the baking dish. Press lightly.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
- Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Notes
- Serve warm with vanilla ice cream or heavy cream for the best experience.
- If your rhubarb is very tart, you may slightly increase the granulated sugar in the filling to 1 1/4 cups.
- For a richer topping flavor, substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 110
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 5
- Cholesterol: 45