Recipe: Mom’s Rhubarb Crunch

Jul 30, 2011 by The Bald Gourmet    1 Comment     Posted under: Dessert Recipes, Recipes

Moms Rhubarb Crunch

I grew up eating this delicious dessert.  It’s not overly fancy, but boy is it scrumptious.  My mom apparently got it years and years ago from some lady she knew that served it up at a church potluck.  She told me the lady’s name, but I don’t remember, so I’m just going to give the credit to my mom, as I’m sure she evolved it some over the years.

Don’t let the rhubarb put you off.  Rhubarb is freaking delicious!  Sour, a bit grassy, green/red color….it’s really quite unique.  Some varieties are more red than others, which gives a better color in desserts, but they all taste the same.  The vanilla in this recipe pairs very well with it, and the brown sugar in the crunch topping just seems to bring the entire thing together.  I planted a rhubarb plant in my yard solely for making this crunch several times a year.

How to Make the Crunch Topping for Rhubarb Crunch Dessert

• 1 cup flour
• ¾ cup uncooked oats
• 1 cup brown sugar
• ½ cup butter, melted
• 1 teaspoon cinnamon

Mix dry crunch topping ingredients together in a bowl until evenly mixed, then pour butter over it and mix together until crumbly.

Mix Dry Ingredients Together for Crunch Topping

My mom likes to use her fingers to get a more fine crumb texture.  Set aside as you prepare the rhubarb.

Mom Mixing Crunch Topping by Hand to Get Fine Crumbles

How to Prepare Rhubarb for Crunch Dessert

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla
• 4 cups diced rhubarb

Place rhubarb in the bottom of a 9″ pan.  Set aside.

Diced Rhubarb in Bottom of Baking Dish

In small saucepan, combine remaining ingredients and whisk until cornstarch has dissolved.  Cook over high heat, stirring until thick and clear.

Cornstarch Sauce is Thick and Clear

Pour sauce over rhubarb.

Pour Sauce Over Rhubarb

Top with crunch topping, spreading evenly with hands, and bake at 350˚ for 1 hour.

Spread Crunch Topping Evenly Over Rhubarb

Rhubarb Crunch Fresh out of the Oven

Alternately, you can press half the crunch topping on the bottom of your pan (greased), then cover with the rhubarb and sauce, and then top with the remaining crunch.  This makes for a thinner top crunch, but does make for a great contrasting gooey textured bottom that is really quite nice when cold.  Take your pick, they’re both wonderful.

Recipe by The Bald Gourmet’s mom.  How I love her.

The Bald Gourmet creates and shares wonderful dessert recipes like today’s Rhubarb Crunch recipe.

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