RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Time 1h20m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
- Cover with chopped rhubarb.
- Combine sugar, cornstarch, and water.
- Cook until thick and clear in a small saucepan.
- Remove from heat and add vanilla.
- Pour over rhubarb. Top with remaining crumbs.
- Bake at 350°F for 1 hour.
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
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
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
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by BarbryT
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
- Press half of the oatmeal mixture into a 9" square pan.
- Cover with the diced rhubarb.
- Combine the sugar, cornstarch, water and vanilla in a small saucepan.
- Cook sugar mixture until thick, stirring frequently.
- Pour liquid over rhubarb.
- Top with remaining oatmeal mixture.
- Bake at 350 degrees F for one hour.
- Cut and serve warm with or without whipped, ice or other cream.
Nutrition Facts : Calories 534.9, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 128.4, Carbohydrate 96, Fiber 2.9, Sugar 69.7, Protein 4.2
CRUMB-TOPPED RHUBARB CRUNCH
For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.
Nutrition Facts : Calories 444 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 3g fiber), Protein 4g protein.
RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Denise in NH
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400; grease 11x7x1 1/2" baking dish.
- In mixing bowl combine flour, oats, brown sugar and salt.
- Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
- Arrange rhubarb on crumbs.
- In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
- Remove from heat; stir in vanilla and food coloring.
- Pour on rhubarb; sprinkle with reserved crumbs.
- Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.
Nutrition Facts : Calories 693.4, Fat 24.1, SaturatedFat 14.8, Cholesterol 61, Sodium 257.7, Carbohydrate 116.4, Fiber 3.7, Sugar 78.5, Protein 5.9
RHUBARB BUTTER CRUNCH
My MIL is a gardening queen and grows just about everything. This year she had a lot of rhubarb. I found this recipe in my church cook book and it was BIG hit!
Provided by ktenille
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease 9x13 baking dish.
- Combine rhubarb with sugar and place in greased baking dish.
- Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
- Sprinkle crumbly mixture over rhubarb.
- Bake uncovered for 40 minutes.
- Note: Best served with cool whip or ice cream.
Nutrition Facts : Calories 276.1, Fat 12.7, SaturatedFat 5.3, Cholesterol 15.2, Sodium 47.9, Carbohydrate 39.6, Fiber 1.4, Sugar 26.2, Protein 2.4
CRANBERRY BUTTER CRUNCH BARK
One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.-Heather Ferris, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage). Pour into prepared pan (do not scrape sides of saucepan). Refrigerate for 1 hour or until hard., Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside., Butter two 15x10x1-in. pans with remaining butter. In a microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried cranberries and half of reserved toffee pieces. , Pour onto 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 336 calories, Fat 18g fat (15g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY RHUBARB CRUNCH
Make and share this Strawberry Rhubarb Crunch recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F
- In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
- Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
- Cover with the rhubarb and strawberries.
- In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
- Pour over the rhubarb/strawberry layer.
- Top with the remaining crumb mixture and bake for 60 minutes.
Nutrition Facts : Calories 307.4, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 90.1, Carbohydrate 53.6, Fiber 2.1, Sugar 36.5, Protein 2.6
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