Rhubarb Crunch Recipe
A delightful dessert with a tangy rhubarb filling and a crunchy topping.
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Filling
- 4 cups rhubarb, chopped
- 1 cup sugar
- 3 tablespoons flour
Topping
- 1 cup oats
- 1 cup brown sugar
- 1 cup flour
- ½ cup butter, melted
Preheat oven to 350°F (175°C).
In a mixing bowl, combine rhubarb, sugar, and flour. Spread evenly in a baking dish.
In another bowl, mix oats, brown sugar, and flour. Stir in melted butter until crumbly. Sprinkle over rhubarb mixture.
Bake for 45 minutes, or until topping is golden brown and rhubarb is tender.
Calories: 300kcal | Carbohydrates: 50g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg