Old Fashioned Rhubarb Crunch
May 18, 2016 in eatfortheplanet, heritage recipes, in my garden, recipes, rhubarbia, seasonal, spring, summer, sweets, vegan. Read the original on: Oat&Sesame
It’s Rhubarb Week at Oat&Sesame and we’re off to a good start with this old-fashioned Rhubarb Crunch!
Fellow Rhubarbians can follow my Pinterest feed for everything rhubarb. Aptly named Rhubarbia – my imaginary land of rhubarb that I’d love to live in. One day I’m going to write a children’s book about this dreamy land.
My sister-in-law shared this family recipe with me last season and I finally got a chance to try it out.
It’s different from your typical rhubarb crisp – at least from the one I grew up with. This one has a bottom crust and a top crumble – which is maybe why it’s called a crunch instead of a crisp!
There is also a syrup poured on top of the rhubarb – a technique I have never used. It was exciting to try this out!
I cannot even describe how much I love rhubarb! It was a good thing I was off to a potluck with this crunch. So much crunchy deliciousness!
It is a great start to rhubarb week. I’m off to my land of Rhubarbia!
Old Fashioned Rhubarb Crunch
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
Ingredients
Crunch Topping
- 1 cup all-purpose flour (GF option to sub oat flour)
- ¾ cup oatmeal
- 1 cup brown sugar, firmly packed
- ½ cup melted butter (or coconut oil)
- 1 tsp cinnamon
- 4 cups diced rhubarb
Syrup:
- 1 cup sugar
- 2 tbsp cornstarch (or tapioca starch)
- 1 cup water
- 1 tsp vanilla
Instructions
- Mix the topping ingredients until crumbly. Press ½ to ¾ of the topping into a greased 8" pan.
- Cover with the rhubarb.
- Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 min.
- Pour the syrup over the rhubarb. Top with remaining crunch topping.
- Bake at 350° for 40 minutes.
Notes
*This recipe is fantastic + sweet, but I would suggest cutting back on the sugar within the crunch and the syrup. I find that most old fashioned recipes are overly sweet for my taste. I also only used ¾ of the syrup.
3.5.3208
Have you ever put rhubarb in your breakfast oatmeal? Try it. So good!
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The post Old Fashioned Rhubarb Crunch appeared first on Oat&Sesame.
Read the original on: Oat&Sesame
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