Rhubarb Crunch is a comforting, old-fashioned dessert that balances the tartness of rhubarb with a sweet, buttery oat topping. Perfect for spring or early summer when rhubarb is in season, this recipe offers a satisfying texture and flavor reminiscent of a crisp or crumble. The handwritten recipe captures a nostalgic homemade charm, ideal for family gatherings or a casual sweet treat. The warm spices and vanilla-scented sauce over tangy rhubarb bring a timeless quality to this dish.
Ingredients
- 1 cup flour
- ¾ cup oatmeal
- 1 cup brown sugar
- ½ cup shortening (melted )
- 1 teaspoon cinnamon
- 4 cups rhubarb (diced )
- 1 cup sugar
- 1 cup water
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
Instructions
Step 1: Make the Crumb Mixture
- Combine flour, oatmeal, brown sugar, melted shortening, and cinnamon.
- Stir until crumbly.
Step 2: Assemble the Base
- Press half the crumb mixture into a greased 9″ x 9″ baking pan.
- Top with diced rhubarb.
Step 3: Cook the Sauce
- In a saucepan, combine sugar, water, vanilla, and cornstarch.
- Cook over medium heat until thick and clear.
Step 4: Pour & Top
- Pour the hot sauce over the rhubarb.
- Top with the remaining crumb mixture.
Step 5: Bake
- Bake at 350°F for 1 hour until golden and bubbly.
Tips
- Substitute butter for shortening for richer flavor.
- Add chopped strawberries for extra sweetness.
- Serve warm with whipped cream or vanilla ice cream.
- Use quick oats if rolled oats aren’t available.
Nutrition
Calories: 405kcalCarbohydrates: 72gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 14mgPotassium: 233mgFiber: 2gSugar: 53gVitamin A: 63IUVitamin C: 6mgCalcium: 104mgIron: 1mg
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