Ingredients for Rhubarb Crunch
- 1 cup all-purpose flour
- Rolled Oats
- 1/2 cup packed brown sugar
- Margarine
- Cinnamon
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- Water
- Vanilla
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How to Make Rhubarb Crunch
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, sugar, cornstarch, lemon zest, and lemon juice. Toss gently to coat.
- Pour the rhubarb mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine the flour, oats, brown sugar, butter, and salt. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake for 40-50 minutes, or until the topping is golden brown and the rhubarb is bubbly and tender. If the topping is browning too quickly, cover the edges loosely with foil.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
142g
Fat
11g
Carbs
18g
