Rhubarb Crunch Recipe
With a crumble oat layer on the bottom and top that surrounds a sweet, gooey rhubarb filling. Pairs perfectly with a scoop of vanilla ice cream or dollop of whipped cream.
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Equipment
- small saucepan
- medium bowl
- rectangle baking dish
Ingredients
Syrup
- ¾ cup sugar
- ¾ cup water
- 1½ tbsp cornstarch
- 1 tsp vanilla
- 1 cup all purpose flour, sifted gluten-free may be used
- 1 cup oats
- ½ cup packed brown sugar
- ½ cup butter, melted
- 1 tsp cinnamon
- 4 cups fresh rhubarb diced into ½ inch pieces
Instructions
- Preheat oven to 350°F. Spray baking dish with nonstick cooking spray.
- In a small sauce pan, combine sugar, water, cornstarch, and vanilla over medium heat.Bring mixture to a boil then turn off the heat. Set aside.
- In a medium bowl, combine flour, oats, brown sugar, butter, and cinnamon. Press ½ of the oat mixture into the bottom of the baking dish (it may not cover the whole bottom). Top with diced rhubarb. Pour syrup evenly over the top of the rhubarb. Sprinkle the top with the remaining oat mixture.
- Bake approximately 45 minutes or until bubbly and golden. Serve warm or cooled topped with vanilla ice cream or whipped cream.
- Leftovers may be covered and stored at room temperature for a day or two. To extend the life, store in an airtight container in the refrigerator for 4-5 days.