Grandma's Rhubarb Crunch

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,554.4
  • Total Fat: 100.5 g
  • Cholesterol: 247.8 mg
  • Sodium: 677.1 mg
  • Total Carbs: 397.2 g
  • Dietary Fiber: 22.3 g
  • Protein: 31.4 g

View full nutritional breakdown of Grandma's Rhubarb Crunch calories by ingredient


Introduction

Every spring, Colin’s mom, Mary Jane, makes this Rhubarb Crunch. I love that it has a special syrup that is poured over the top, making it different from any crunch I’ve ever tasted. Our family looks forward to it every year. Every spring, Colin’s mom, Mary Jane, makes this Rhubarb Crunch. I love that it has a special syrup that is poured over the top, making it different from any crunch I’ve ever tasted. Our family looks forward to it every year.
Number of Servings: 1

Ingredients


    The Crunch:
    4 cups rhubarb (chopped)
    1 1/4 cup all-purpose flour
    1 cup oats
    1 1/4 cup light brown sugar (packed)
    1/2 cup melted butter
    1 teaspoon ground cinnamon

    Sugar Sauce:

    1 cup granulated sugar
    2 tablespoons cornstarch
    1 cup cold water
    1 teaspoon vanilla extract

Directions

Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish.
Sugar Sauce:

1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract

Whisk sugar, cornstarch and water together in a glass bowl.
Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb.
Top with remaining crumb mixture.
Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.

Serving Size: Makes 8 servings in a 7x11 pan

Number of Servings: 1

Recipe submitted by SparkPeople user VFURNAS.