A little different than rhubarb crisp, this recipe for old fashioned rhubarb crunch has a brown sugar oatmeal crumble layer on the bottom as well as the top.
Servings: 9 servings
- 1 cup all purpose flour
- 3/4 cup quick cooking oatmeal
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups diced rhubarb
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- Vanilla ice cream or whipped cream for serving
Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.
Spread the diced rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining 1/2 of the crumb mixture.
Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.
Serving: 1piece | Calories: 370kcal | Carbohydrates: 63g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 103mg | Fiber: 2g | Sugar: 46g