Rhubarb Crunch | Midwest Living
More
Close

Rhubarb Crunch

Recipe finder

Rhubarb Crunch

2
Login to rate this recipe.
  • Makes: 6 servings
  • Prep 30 mins
  • Cool 30 mins
  • Bake 35 mins
  • Stand 15 mins

Login to save this recipe

Similar to an apple brown betty or a fruit crisp, this rustic dessert has a cinnamon topping that blends graham cracker crumbs and pecans with sugar, butter, and bread crumbs.

Ingredients

  • 1 cup granulated sugar
  • 1 1/2 teaspoons finely shredded orange peel
  • 2 tablespoons orange juice
  • 6 cups sliced fresh rhubarb (about 2 pounds) or frozen unsweetened sliced rhubarb, thawed but not drained (about 1 1/2 pounds)
  • 1 tablespoon butter, softened
  • 2 slices firm-textured white or whole wheat sandwich bread, cut into quarters
  • 3/4 cup finely chopped pecans, macadamia nuts or almonds
  • 1/2 cup finely crushed graham crackers
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon or apple pie spice
  • 1/4 teaspoon ground ginger or ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted
  • Vanilla ice cream or whipped cream

Directions

  1. For filling: In a large bowl, stir together granulated sugar, orange peel and orange juice. Add rhubarb; gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally.
  2. Using the 1 tablespoon butter, generously coat bottom and sides of an 8x8x2-inch baking dish (2-quart square) or an 11x7x1-1/2-inch baking dish (2-quart rectangular). Set aside.
  3. Place steel blade in a food processor. Add bread quarters. Cover and pulse with on/off turns until bread forms fluffy, soft bread crumbs. Transfer bread crumbs to a large bowl. Add pecans, crushed graham crackers, brown sugar, cinnamon, ginger and salt; gently toss until combined.
  4. Evenly scatter 1/3 of the crumb mixture onto the bottom of the prepared baking dish. Top with the rhubarb mixture. Sprinkle the remaining crumb mixture over the rhubarb. Drizzle melted butter over all.
  5. Bake in a 375 degrees oven for 35 to 40 minutes or until the rhubarb is bubbly and tender and the crumbs are nicely browned. Cool for 30 minutes on a wire rack. Serve warm with ice cream or whipped cream. Makes 6 servings.

Variation

  • Rhubarb-Berry Crunch: Prepare as above, except substitute 1-1/2 cups blueberries, blackberries, raspberries or coarsely chopped strawberries for 1-1/2 cups of the sliced rhubarb. Continue as directed.

Nutrition Facts

(Rhubarb Crunch)

Servings Per Recipe 6, vit. C (mg) 13, vit. A (IU) 777, sugar (g) 66, fiber (g) 4, Polyunsaturated fat (g) 4, iron (mg) 1, cal. (kcal) 597, pro. (g) 6, carb. (g) 82, Fat, total (g) 29, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Riboflavin (mg) 0, Niacin (mg) 1, chol. (mg) 75, Potassium (mg) 564, calcium (mg) 212, Monosaturated fat (g) 11, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 243, sat. fat (g) 13, Thiamin (mg) 0

Add Your Comment