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This old-fashioned rhubarb crunch is a childhood favorite. We ate it with milk or vanilla ice cream!
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 cup butter
- 1 ½ cups all-purpose flour
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
Place rhubarb in a large mixing bowl. Add white sugar and 3 tablespoons flour; stir well to coat and spread evenly in the bottom of the prepared baking dish. Set aside.
Step 3
Combine 1 1/2 cups flour, brown sugar, and oats in a separate mixing bowl; cut in butter until the mixture is crumbly. Sprinkle crumble mixture over rhubarb layer.
Step 4
Bake in the preheated oven until rhubarb is bubbling and crumble is golden brown, about 40 minutes. Serve hot or cold.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 366 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat10g | 49% |
| Cholesterol41mg | 14% |
| Sodium116mg | 5% |
| Total Carbohydrate54g | 20% |
| Dietary Fiber2g | 6% |
| Total Sugars35g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium52mg | 4% |
| Iron1mg | 7% |
| Potassium160mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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