Crumb-Topped Rhubarb Crunch

Name: Crumb-Topped Rhubarb Crunch
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
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

For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.

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

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.

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.

Nutrition Facts

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

Reviews

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Average Rating:

kelschrage

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.
LoriR1234

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.
slug9000

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!
mwaxham

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.
MICHIGANGIRL

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!
MICHIGANGIRL

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?
Grammadi52

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!!