Show Subscription Form




Crumb-Topped Rhubarb Crunch Recipe
Crumb-Topped Rhubarb Crunch Recipe photo by Taste of Home

Crumb-Topped Rhubarb Crunch Recipe

Read Reviews (7)
4.86 7
Publisher Photo
For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 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

Nutritional Facts

1 serving (1 slice) equals 444 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein.

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.
Originally published as Rhubarb Crunch in Taste of Home February/March 2005, p50

Nutritional Facts

1 serving (1 slice) equals 444 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Crumb-Topped Rhubarb Crunch(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
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
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
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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT