Rhubarb Crunch

Author: 
Taste of Home
  • 1 Cup  packed brown sugar
  • 3/4 Cups  all-purpose flour
  • 3/4 Cups  quick-cooking oats
  • 1 Teaspoon  ground cinnamon
  • 1/2 Cup  butter, melted
  • 4 Cups  sliced fresh or frozen rhubarb
  • 1 Cup  sugar
  • 2 Tablespoons  cornstarch
  • 1 Cup  water
  • 1 Teaspoon  vanilla extract
  •   Vanilla ice cream, optional
  • 1 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 4 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, optional
Find recipes for Rhubarb Crunch and other Course recipes. Get all the best recipes at . Recipe directions: In a small bowl, combine the brown sugar, flour, oats and cinnamon; stir in butter. Press half of the mixture into an 8-in. square baking dish. Top with rhubarb.

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
45 minutes
Total Time: 
1 hour 5 minutes
Serves: 
9

Nutrition

Calories per serving:

756 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

38%

Servings:

9
  • Fat 204g 314%
  • Carbs 1,209g 403%
  • Saturated 120g 601%
  • Fiber 50g 202%
  • Trans 7g
  • Sugars 839g
  • Protein 70g 141%
  • Cholesterol 488mg 163%
  • Sodium 223mg 9%
  • Calcium 1,485mg 149%
  • Magnesium 627mg 157%
  • Potassium 4,699mg 134%
  • Iron 26mg 144%
  • Zinc 12mg 81%
  • Phosphorus 1,643mg 235%
  • Vitamin A 6,687IU 134%
  • Vitamin C 78mg 130%
  • Thiamin (B1) 3mg 231%
  • Riboflavin (B2) 2mg 100%
  • Niacin (B3) 17mg 85%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 554µg 139%
  • Vitamin B12 0µg 6%
  • Vitamin D 3µg 1%
  • Vitamin E 8mg 42%
  • Vitamin K 304µg 380%
  • Fatty acids, total monounsaturated 53g
  • Fatty acids, total polyunsaturated 15g
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