May 6, 2010

Rhubarb Crunch

Rhubarb used to grow in my aunt's backyard. She used to make the most delicious rhubarb pies, so now that rhubarb is in season (starting late April to early May in Canada), I thought I would make it as a dessert for a visit from my aunt and grandma.

This turned out pretty well, but the recipe below is with my recommended changes. It's a light dessert and the sweetness of the sugar (lots of sugar), is balanced well with the tartness or the rhubarb.


  • 4 cups of chopped rhubarb
  • 1 1/4 cups of flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1 1/4 cups brown sugar
  • 1/2 cup melted butter
Sugar sauce:
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup cold water
  • 1 tsp vanilla


Chop rhubarb and set aside

Mix together flour, oats, cinnamon, brown sugar and melted butter.

Press half into a buttered baking dish -- about 8.5 x 11"

Make the sugar sauce. Mix together the sugar, corn starch and cold water in a pan, stirring  until bubbly, clear and getting slightly thick -- do not let it get too thick. Whisk in the vanilla.

Pour on top of the rhubarb and coat. Pour the rhubarb into the baking dish overtop of the crumb crust.

Top with remaining crumb mixture.

Bake at 350 for 40 minutes until topping is brown and edges are bubbling slightly.

(a very happy customer!)

Download a printable version of Rhubarb Crunch

Recipe adapted from The Farm Chicks

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