Best Elsies Rhubarb Crunch Recipes
CHEF JOHN'S RHUBARB CRISP
If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.
Provided by Chef John
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
- Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
- Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
- Bake in the preheated oven until golden and bubbling, about 35 minutes.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 39.4 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 120.8 mg, Sugar 27.6 g
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
CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
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