Rhubarb Crunch
Ingredients:
4 cups chopped rhubarb
1 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Topping:
1 cup rolled oats
1 cup brown sugar
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 teaspoon cinnamon
Pinch of salt
Directions:
Preheat oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
In a bowl, toss rhubarb with sugar, flour, and vanilla extract. Spread evenly in the baking dish.
In another bowl, mix oats, brown sugar, flour, cinnamon, and salt. Pour in melted butter and stir until crumbly.
Sprinkle the topping evenly over the rhubarb layer.
Bake for 40–45 minutes or until the topping is golden brown and the filling is bubbling.
Let cool for 15 minutes before serving warm with vanilla ice cream or whipped cream.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 325 kcal | Servings: 9 servings
Tips:
Use fresh rhubarb for best results, no need to peel!
Add a handful of chopped strawberries for a sweeter flavor twist.
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