- 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
- 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.
- 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.
- Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
- Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings.
Reviews for Crumb-Topped Rhubarb Crunch
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"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."
"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."
"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!"
"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."
"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!"