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Crumb-Topped Rhubarb Crunch Recipe

Crumb-Topped Rhubarb Crunch Recipe

For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:6-8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed
  • 4 cups diced fresh rhubarb or frozen rhubarb
  • 1-1/3 cups sugar
  • 2 teaspoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, optional

Directions

  • 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.
  • 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.
  • 3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
  • 4. Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 slice: 444 calories, 12g fat (7g saturated fat), 31mg cholesterol, 130mg sodium, 82g carbohydrate (61g sugars, 3g fiber), 4g protein

Reviews for Crumb-Topped Rhubarb Crunch

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MY REVIEW
kelschrage
Reviewed Aug. 26, 2011

"This cobbler is FANTASTIC! I usually use whatever berries and rhubarb I have in the house - and it always turns out great. I do think the recipe is a bit sweet, so I do reduce the amount of sugar used in with the cornstarch & vanilla."

MY REVIEW
LoriR1234
Reviewed Jun. 23, 2011

"Loved it!! I used a pound of rhubarb and it was perfect. Slightly tart, but crunchy bottom was very tasty. Would for sure repeat this one."

MY REVIEW
slug9000
Reviewed Jul. 23, 2010

"I loved this! It was delicious. Going forward, I will probably make a couple of changes - I will probably add more rhubarb and cut down a little on the brown sugar (but not much). I will also probably put 2/3 of the crumb mixture on top instead of just half - I love the crunch on top of the tart rhubarb! Absolutely delicious. Even my boyfriend, who doesn't really love fruit-based desserts (he prefers chocolate) went back for seconds!"

MY REVIEW
mwaxham
Reviewed Apr. 15, 2010

"This recipe was too sweet for my taste. I like to taste the tartness of the rhubarb. I would cut the sugar in the boiled mixture down to 2/3 cup. Otherwise it was good."

MY REVIEW
MICHIGANGIRL
Reviewed May. 23, 2009

"SORRY, I FORGOT TO MENTION TO YOU THAT YOU WOULD BE BAKING THIS DOUBLED RECIPE IN A 9x13 PAN. FOR GENERAL PURPOSES, WHEN DOUBLING A RECIPE YOU DO NOT DOUBLE ANY OF THE SALT YOU ARE ADDING! IT WILL MAKE THE RECIPE WAY TOO SALTY!"

MY REVIEW
MICHIGANGIRL
Reviewed May. 23, 2009

"YOU CAN DOUBLE THIS RECIPE; JUST ADD ABOUT 5-7 MINUTES OF EXTRA BAKING TIME TO THE ORIGINAL TIME.WHY DOESN'T THIS RECIPE LIST THE POTASSIUM CONTENT? ALOT OF THE RECIPES ON THIS SITE DO AND I REALLY NEED THOSE FIGURES FOR MY DAILY LOW-POTASSIUM DIET. CAN ANYONE OFFER ME AN ANSWER?"

MY REVIEW
Grammadi52
Reviewed May. 22, 2009

"Why are Rhubarb Crunch recipes always so small and in an 8" square pan? This wouldn't last 5 minutes in my family!!"

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