Rhubarb Crunch Ala Mode
A warm rhubarb crumble topped with crunchy oat mixture, served à la mode with vanilla ice cream for a delightful dessert perfect for spring and summer gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease an 8 x 8 x 2-inch baking pan.
- Mix rolled oats, sifted flour, and brown sugar together.
- Cut in the butter until the mixture becomes crumbly.
- Place the diced rhubarb in the prepared pan.
- Sprinkle the oat mixture evenly over the rhubarb.
- Bake for 45 minutes.
- Serve warm topped with vanilla ice cream.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice to the rhubarb before baking; this balances the tartness. If you don't have rolled oats, quick oats can work as a substitute, although the texture may differ slightly. For a gluten-free option, use almond flour instead of regular flour. If you enjoy a crunchier topping, add chopped nuts to the oat mixture for added texture and taste.
Serving Suggestions
Serve the Rhubarb Crunch warm straight from the oven, generously topped with a scoop of vanilla ice cream for a delightful contrast of temperatures. This dessert pairs beautifully with a dollop of whipped cream for an extra indulgence. For a complete meal, consider serving it alongside a light salad like Mildred'S Christmas Salad to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place a portion in the microwave for about 30 seconds or until warmed through. You can also reheat in a preheated oven at 350°F for about 10 minutes. This dessert can be enjoyed cold or warm, but the ice cream pairs best with it when served warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crunch Ala Mode contains roughly 581 calories, with 12g protein, 112g carbohydrates, and 10g fat. It is an excellent source of iron (28% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g 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. Just make sure to thaw and drain any excess moisture before using it in the recipe. This helps prevent the dish from becoming too watery during baking. Keep in mind that frozen rhubarb may be softer after baking, but it will still taste delicious.
What can I substitute for brown sugar?
If you don't have brown sugar on hand, you can easily substitute it with granulated sugar mixed with a little molasses. For every cup of brown sugar needed, use one cup of granulated sugar and add one tablespoon of molasses. This will replicate the moisture and flavor profile that brown sugar provides.
Is it possible to make this recipe vegan?
Absolutely! To make a vegan version, substitute the butter with a plant-based alternative such as coconut oil or vegan butter. Use maple syrup or agave nectar instead of brown sugar for sweetness. This way, you can still enjoy a delicious Rhubarb Crunch that aligns with vegan dietary preferences.
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).