Description
This delicious Rhubarb Crunch is a classic comforting dessert featuring a tangy rhubarb filling topped with a buttery oat crumble. Perfectly balanced between sweet and tart, it’s baked to golden perfection and can be enjoyed warm or at room temperature, optionally served with vanilla ice cream or whipped cream.
Ingredients
Scale
For the Rhubarb Filling
- 4 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
For the Crunch 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: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Make Rhubarb Filling: In a medium bowl, combine the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract. Stir well until all pieces are evenly coated with the mixture. Spread this evenly into the prepared baking dish.
- Prepare the Topping: In another bowl, mix the rolled oats, all-purpose flour, brown sugar, and cinnamon. Add the softened butter, cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Assemble the Crunch: Sprinkle the oat topping evenly over the rhubarb filling layer in the baking dish, ensuring full coverage.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes or until the topping turns a golden brown and the rhubarb filling is bubbly and cooked through.
- Cool and Serve: Remove from the oven and allow the dessert to cool for several minutes before serving. Enjoy warm or at room temperature, optionally paired with vanilla ice cream or whipped cream for extra indulgence.
Notes
- If fresh rhubarb is unavailable, frozen rhubarb can be used; just be sure to thaw and drain excess moisture before use.
- Adjust sugar levels if you prefer a less sweet or more tart dessert.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- Butter can be replaced with a vegan alternative to make this dairy-free.
- This dessert can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
