Best 3 Crumb Topped Rhubarb Crunch Recipes
**Indulge in a Sweet and Tart Delight: Crumb Topped Rhubarb Crunch**
Embark on a culinary journey with our tantalizing Crumb Topped Rhubarb Crunch, a harmonious blend of sweet and tart flavors. This classic dessert combines the vibrant tang of rhubarb with a crunchy oat topping, resulting in a delightful symphony of textures and flavors. But this recipe collection offers more than just one delectable treat. Explore variations such as the delectable Strawberry Rhubarb Crunch, where juicy strawberries join the rhubarb in a vibrant dance of sweetness, or the alluring Peach Rhubarb Crunch, where ripe peaches lend their velvety flavors to the mix. Each variation promises a unique sensory experience, ensuring that every bite is a moment of sheer bliss.
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
RHUBARB CRUNCH
"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."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
RHUBARB CRUNCH
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
Time 55m
Yield 12
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, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
Tips:
- To ensure the rhubarb crunch topping is perfectly crumbly, use cold butter and work it into the flour mixture until small clumps form.
- Don't overmix the topping mixture, as this will result in a tough crust.
- If you don't have brown sugar on hand, you can substitute granulated sugar. However, the brown sugar will give the crunch a slightly richer flavor.
- To prevent the rhubarb from becoming too watery, sprinkle it with a mixture of sugar and cornstarch before adding it to the baking dish.
- Bake the rhubarb crunch until the topping is golden brown and the rhubarb is bubbling.
- Serve the rhubarb crunch warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This crumb-topped rhubarb crunch is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy rhubarb filling pairs perfectly with the crunchy oat topping. Whether you serve it warm with a scoop of ice cream or at room temperature, this rhubarb crunch is sure to be a hit.
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