This old-fashioned rhubarb crunch is a childhood favorite. We ate it with milk or vanilla ice cream!
Ingredients
- rhubarb: 3 cups (diced)
- white sugar: 1 cup
- all-purpose flour: 3 Tbsp
- ½ cups all-purpose flour: 1 piece
- packed light brown sugar: 1 cup
- quick cooking oats: 1 cup
- butter: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
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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.
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Combine 1 ½ 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.
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Bake in the preheated oven until rhubarb is bubbling and crumble is golden brown, about 40 minutes. Serve hot or cold. TopCat
