Taste of Home
Crumb-Topped Rhubarb Crunch
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 8 servings.
For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
Ingredients
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1 cup all-purpose flour
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1 cup old-fashioned oats
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1 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/2 cup cold butter, cubed
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4 cups diced fresh rhubarb or frozen rhubarb
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1-1/3 cups sugar
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2 teaspoons cornstarch
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1 cup cold water
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1 teaspoon vanilla extract
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Vanilla ice cream, optional
Directions
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1.
In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
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2.
In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3.
Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
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4.
Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.
Nutrition Facts
1 slice: 444 calories, 12g fat (7g saturated fat), 31mg cholesterol, 130mg sodium, 82g carbohydrate (61g sugars, 3g fiber), 4g protein.
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