Nebraska Rhubarb Crunch
A layered dessert of buttery oat crumble, sweetened rhubarb filling, and a second crumble layer, made each spring when Nebraska rhubarb patches come up.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 9
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •9x9 baking dish
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 13
- carbs
- 54
- protein
- 3
- calories
- 340
Instructions
- 1
Heat your oven to 350°F. Grease a 9x9 baking dish.
- 2
Mix the oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
- 3
Press half of the oat mixture into the bottom of the baking dish.
- 4
Scatter the diced rhubarb evenly over the crust.
- 5
Whisk the sugar, cornstarch, and water in a saucepan. Bring to a boil and stir until thickened.
- 6
Stir the vanilla into the thickened sauce. Pour it evenly over the rhubarb.
- 7
Sprinkle the remaining oat mixture over the top.
- 8
Bake for 40-45 minutes until the topping is golden and the filling is bubbling.
- 9
Let it cool for at least 15 minutes before cutting into squares.
Chef's tips
Let the dessert cool before slicing so the filling has time to set and hold its shape.
Storage
Refrigerate covered for up to 4 days.
Reheating
Warm individual servings in the microwave for 30 seconds.
Common mistakes to avoid
- •Skipping the cooling time, which causes the filling to run.
- •Not pressing the bottom crust down enough, causing it to crumble when sliced.
Serving suggestions
Cooked Nebraska Rhubarb Crunch?
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