RHUBARB CRUNCH WITH OATMEAL RECIPES
EASY RHUBARB CRISP RECIPE | ALLRECIPES
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, CarbohydrateContent 59.2 g, CholesterolContent 24.4 mg, FatContent 9.8 g, FiberContent 2 g, ProteinContent 2.7 g, SaturatedFatContent 5.9 g, SodiumContent 75 mg, SugarContent 42 g
RHUBARB CRUNCH RECIPE | ALLRECIPES
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, CarbohydrateContent 54 g, CholesterolContent 40.7 mg, FatContent 16 g, FiberContent 1.7 g, ProteinContent 3.2 g, SaturatedFatContent 9.8 g, SodiumContent 116.1 mg, SugarContent 34.9 g
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"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
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- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
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I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping.
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Reviews 5
Total Time 50 minutes
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Calories 440 calories per serving
- In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside., Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.
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- Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.
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Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
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Total Time 50 minutes
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Calories 235 g per serving
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