Rhubarb Crunch(From Cottage Grove'S Special Education Department)
A sweet and tangy rhubarb crunch with a buttery crust and a creamy filling, perfect for spring gatherings and dessert lovers who enjoy fruity baked treats.
Ingredients
Instructions
- Mix the flour, powdered sugar, and margarine like pie crust.
- Pat the mixture into a 9 x 9-inch pan.
- Bake at 350°F for 15 minutes.
- Beat eggs; add sugar and continue beating.
- Add the dry ingredients (flour, baking powder, salt) and beat again.
- Stir in the rhubarb.
- Spoon the filling evenly over the crust in the pan.
- Return to the oven and bake for 30 minutes at 350°F.
- Serve when still warm.
- Top with Cool Whip or ice cream if desired.
Tips & Substitutions
For a more flavorful twist, consider adding a teaspoon of vanilla extract to the egg and sugar mixture. If you don't have margarine, unsalted butter can be used as a substitute. Ensure the rhubarb is fresh and trimmed, as this will enhance the texture of the filling. For an extra crunch, you can sprinkle some oatmeal on top before baking, similar to a topping in Crunchy Crust French Toast.
Serving Suggestions
This Rhubarb Crunch is delightful when served warm, topped with Cool Whip or vanilla ice cream for added creaminess. It pairs beautifully with a cup of coffee or tea for a comforting dessert. For a full meal experience, consider serving alongside a light salad for a refreshing contrast. It's a perfect addition to any potluck or family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warmed through. For best results, you can also reheat it in a preheated oven at 350°F for around 10 minutes, which will help restore some of the original crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crunch(From Cottage Grove'S Special Education Department) contains roughly 318 calories, with 6g protein, 60g carbohydrates, and 7g fat. It is a good source of iron (14% of the Daily Value), calcium (12% of the Daily Value), and protein (11% of the Daily Value).
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, but make sure to thaw and drain any excess liquid before adding it to the filling. This will help maintain the right consistency and prevent the dessert from becoming too watery.
Is there a gluten-free option for this recipe?
Absolutely! You can replace the all-purpose flour with a gluten-free baking blend. Just ensure that the blend you choose can substitute 1:1 for regular flour to maintain the structure of the crust and filling.
What can I substitute for powdered sugar?
If you don't have powdered sugar on hand, you can easily make your own by blending granulated sugar in a blender or food processor until it's fine and powdery. Alternatively, you can reduce the amount of granulated sugar used in the crust, though it may alter the texture slightly.
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).