Crumb Topped Rhubarb Crunch Recipes

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

Rhubarb Crunch image

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

Ingredients

3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 ½ cups all-purpose flour
1 cup butter

EASY RHUBARB CRISP

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

Easy Rhubarb Crisp image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

Ingredients

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

STRAWBERRY/RHUBARB CRUMB PIE

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Strawberry/Rhubarb Crumb Pie image

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

RHUBARB CRISP

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Rhubarb Crisp image

Steps:

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

Ingredients

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

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Mix the bottom layer/topping ingredients in a bowl until crumbly. Press 1/2 to 3/4 of the mixture into a greased 8" pan.
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 -8 min.
Pour about three quarters of the syrup over the rhubarb (see Notes). Top with remaining crunch topping.

Crumb Topped Rhubarb Crunch Recipes

RHUBARB CRUNCH

A childhood favorite. We ate it with milk or vanilla ice cream!

EASY RHUBARB CRISP

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

STRAWBERRY/RHUBARB CRUMB PIE

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

RHUBARB CRISP

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