Description
Rhubarb Crunch is a delightful, old-fashioned dessert that highlights the unique tartness of rhubarb paired with a sweet, buttery oat topping. Baked until golden and bubbly, this dish offers a satisfying contrast between the tender fruit layer and the crisp, crumbly topping. Perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
1 cup all-purpose flour
3/4 cup quick-cooking oatmeal
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
Vanilla ice cream or whipped cream (for serving)
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch or 11×7-inch baking pan.
2️⃣ In a medium mixing bowl, combine the flour, oatmeal, brown sugar, melted butter, and cinnamon. Mix until the texture becomes crumbly and evenly combined.
3️⃣ Press half of this crumb mixture firmly into the bottom of the prepared pan to form the crust layer.
4️⃣ Spread the diced rhubarb evenly across the crust, ensuring it’s well-distributed.
5️⃣ In a small saucepan over low heat, whisk together the white sugar, water, and cornstarch. Cook while stirring constantly until the mixture comes to a boil and thickens into a clear syrup.
6️⃣ Pour the hot syrup evenly over the rhubarb layer, covering as much surface as possible.
7️⃣ Sprinkle the remaining crumb mixture over the top, making sure the surface is well covered.
8️⃣ Bake in the preheated oven for 1 hour, or until the topping is golden brown and the filling is bubbling.
9️⃣ Let the dessert cool slightly before serving to allow it to set.
Notes
For best results, use fresh rhubarb when in season. This dessert can be made a few hours ahead and gently reheated before serving. It’s also delicious cold or at room temperature. Serve with vanilla ice cream for a rich contrast to the tart rhubarb, or top with whipped cream for a lighter finish.