Description
This Rhubarb Crunch is a delightful dessert featuring tangy, tender rhubarb topped with a crisp, buttery oat crumble. Baked to golden perfection, it’s an easy-to-make treat that’s perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Scale
Rhubarb Filling
- 4 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Crumble Topping
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
Instructions
- Preheat and Prepare Baking Dish. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Mix Rhubarb Filling. In a medium bowl, toss the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract. Stir well until the rhubarb is evenly coated with the mixture. Then spread this rhubarb filling evenly into the prepared baking dish.
- Prepare Crumble Topping. In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, and cinnamon. Add the softened butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture forms coarse crumbs resembling small pebbles.
- Assemble the Crunch. Evenly sprinkle the oat crumble topping over the rhubarb filling in the baking dish, ensuring a full coverage for a crunchy crust.
- Bake the Dessert. Place the dish in the preheated oven and bake for 40 to 45 minutes. Bake until the top turns golden brown and the rhubarb filling underneath is bubbling, indicating it is cooked through.
- Cool and Serve. Remove the rhubarb crunch from the oven and let it cool for a few minutes. Serve warm or at room temperature. For extra indulgence, pair it with vanilla ice cream or whipped cream if desired.
Notes
- Fresh rhubarb is preferred for the best flavor; if using frozen, thaw and drain excess liquid before using.
- Adjust sugar quantity according to your preference or tartness of the rhubarb.
- You can substitute rolled oats with quick oats, though texture will be slightly different.
- Ensure the butter is softened (not melted) for proper crumble texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
