Rhubarb Crunch

By srumbel

Next time you are in the mood for a dessert a little out of the ordinary, check the freezer section of your local grocery store for some rhubarb (or if you're lucky enough for it to be in season the produce department). I hope you'll enjoy, happy baking!

from itbakesmehappy

Ingredients

• For the topping:
• 8 oz rhubarb, chopped (I used frozen)
• 1 Tbs flour
• 1 Tbs corn starch
• 1 Tbs sugar
• 1/4 tsp cinnamon
• 1/2 Tbs butter, diced
• 1/2 c oats, old fashioned
• 1 1/2 Tbs sugar
• 1 1/2 Tbs brown sugar
• 1 Tbs flour
• 2 Tbs butter

Preparation

Step 1

Preheat your oven to 375º and prepare a small baking dish (5"x7") with cooking spray; set aside. In a medium sized bowl add the rhubarb, flour, corn starch, sugar and cinnamon; toss to coat. Spread the rhubarb mixture evenly over the bottom of the baking pan and dot with the 1/2 Tbs butter.

In a small bowl combine the oats, sugars and flour, cut in the butter with your fingers until the mixture is crumbly. Spread the topping mixture over the rhubarb and bake for 45 minutes - 1 hour, until bubbly and golden on top. Carefully remove from the oven to cool 8-10 minutes, serve warm.

Yields 4 servings