Description
A delightful Rhubarb Crunch that combines the tartness of fresh rhubarb with a sweet, crunchy topping, making it a perfect dessert for spring and summer gatherings.
Ingredients
Scale
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Toss gently until well coated. Set aside.
- In another mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt. Stir until well mixed.
- Pour in the melted butter and mix until the mixture resembles coarse crumbs.
- Lightly grease a 9×13-inch baking dish. Pour the rhubarb mixture into the dish, spreading it evenly.
- Sprinkle the crunchy topping evenly over the rhubarb filling.
- Bake for 35-40 minutes until the topping is golden brown and the rhubarb is bubbling.
- Remove from the oven and let cool for 10-15 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes