Rhubarb Butter Crunch
Rhubarb Butter Crunch is a delightful dessert that combines the tartness of rhubarb with a sweet, buttery oat topping. This comforting dish is perfect for spring gatherings or cozy family dinners, offering a balance of flavors that appeal to both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 350°.
- Mix rhubarb with sugar and 3 tablespoons of flour in a 9 x 9-inch baking pan.
- In a bowl, mix oats, brown sugar, and 1 1/2 cups of flour.
- Cut in butter until the mixture is crumbly.
- Sprinkle the topping over the rhubarb.
- Bake for 40 minutes.
Tips & Substitutions
For a sweeter twist, consider adding a teaspoon of vanilla extract to the rhubarb mixture. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free blend. You can also mix in some chopped nuts, like walnuts or pecans, to the topping for added crunch. Using rolled oats instead of quick oats will give a heartier texture.
Serving Suggestions
Serve the Rhubarb Butter Crunch warm, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with *Blender Pancakes* for a brunch spread or can be enjoyed with a dollop of whipped cream for dessert. Fresh strawberries or a drizzle of caramel sauce can also complement the tartness of the rhubarb.
Storage & Reheating
After baking, let the Rhubarb Butter Crunch cool completely before storing. Place it in an airtight container in the refrigerator for up to 5 days. To reheat, cover with foil and warm it in a 350°F oven for about 15-20 minutes, or until heated through. This dessert can also be served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Butter Crunch contains roughly 653 calories, with 9g protein, 75g carbohydrates, and 37g fat. It is an excellent source of vitamin C (34% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of protein and iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess moisture before mixing it with sugar and flour. This will help maintain the right consistency in your dish.
How can I adjust the sweetness level?
If you prefer a less sweet version, you can reduce the amount of sugar and brown sugar by half. However, keep in mind that the tartness of rhubarb complements the sweetness, so adjust to your taste.
What can I serve with Rhubarb Butter Crunch?
This dessert is delicious on its own but also pairs wonderfully with a scoop of vanilla ice cream or fresh whipped cream. For a brunch setting, consider serving it alongside *Selma'S Best Oatmeal Cookies* for a delightful spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).