Search results
Results from the WOW.Com Content Network
This rhubarb crunch has a tender and juicy layer of tart rhubarb with a sweet and buttery oat crumble on top that bakes up golden brown and delicious.
Our Rhubarb Crunch recipe has the perfect balance of a sweet-tart rhubarb filling under the delightful crunch of a buttery crumble topping. This incredibly quick and easy recipe is a delicious way to enjoy fresh rhubarb flavor.
rhubarb crunch is a classic country dessert. You can never have too many rhubarb recipes on hand for spring. This one’s a one bowl recipe that is a cinch to do ~ just chop up some fresh rhubarb, toss with sugar and a thickener, and spread it out in your most homey pan.
If you love a crispy oat topping, this Rhubarb Crunch recipe is for you! It’s got the buttery crumble on top AND bottom the perfectly tangy rhubarb filling – perfect with a scoop of ice cream!
87 reviews. Total Time. Prep: 15 min. Bake: 45 min. By Julie Laing. Recipe by C.E. Adams, Charlestown, New Hampshire. Tested by Taste of Home Test Kitchen. Taste of Home's Editorial Process. Updated on Jun. 11, 2024. Jump to Recipe. Save. Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
Ingredients. Oatmeal Topping: 1 cup flour, sifted. 3/4 cup old fashioned oats or quick cooking oats. 1 cup brown sugar. 1/2 cup melted butter. Pinch of salt. Filling: 1 cup sugar. 1 cup water. 1 tsp vanilla (optional) 2-3 Tablespoons cornstarch. 4 cups of rhubarb, diced.
Sweet and tangy with an earthy oatmeal crumble this old-fashioned favorite rhubarb crunch recipe is delicious. This easy dessert made fully with rhubarb or a mixture of half rhubarb and half strawberries will remind you of days gone by, maybe gathered around a farmhouse table.
Rhubarb Crunch Recipe. Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press ½ of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan. Spread the diced rhubarb in the pan.
Sweetened rhubarb is topped with buttery oats and baked into a rhubarb butter crunch that is most delicious served with ice cream or whipped cream.
1 cup brown sugar, firmly packed. 1/2 cup melted butter (or coconut oil) 1 teaspoon cinnamon. Rhubarb + Syrup* 4 cups diced Rhubarb. 1 cup granulated sugar. 2 tablespoons cornstarch (or tapioca starch) 1 cup water. 1 teaspoon vanilla extract. Directions. Mix the topping ingredients until crumbly. Press ½ to ¾ of the topping into a greased 8" pan.