Rhubarb Crunch
This was another of moms recipes. She usually doubled it and cooked it in a 9 x 13 pan. Tastes fabulous warm or cold, but I think its the best if its served warm with vanilla ice cream
This was another of moms recipes. She usually doubled it and cooked it in a 9 x 13 pan. Tastes fabulous warm or cold, but I think its the best if its served warm with vanilla ice cream
- Carbohydrate 132.462760431959 g
- Cholesterol 40.6708333333333 mg
- Fat 15.720763928799 g
- Fiber 2.49536333281285 g
- Protein 3.11457598757878 g
- Saturated Fat 9.795500119691 g
- Serving Size 1 1 Serving (255g)
- Sodium 123.756361759454 mg
- Sugar 129.967397099146 g
- Trans Fat 1.15400236924458 g
- Calories 667 calories
Step-by-step
- Preheat oven to 350F.
- Stir together flour, oatmeal, brown sugar and cinnamon. Add melted butted and mix well. Press half of the micture into an 8" x 8" pan.
- Top crust with rhubarb.
- Cook and stir water, sugar, cornstarch and vanilla until thick and clear. Pour over rhubarb.
- Top with remaining "crunch" mixture.
- Bake for 1 hour.
Baking in an eight-inch square pan imposes strict volumetric limits that punish careless scaling. Doubling this formulation for a standard nine-by-thirteen glass dish creates excess fruit depth, trapping steam beneath the crumb topping and yielding a soggy base rather than a crisp crust. Quick-cooking oats absorb boiling liquid much faster than rolled oats, turning pasty if the stovetop slurry is overcooked before entering the oven. Whisk water, white sugar, and cornstarch continuously over medium heat until the mixture achieves complete translucency and thickens to coat the back of a spoon. Pour this boiling syrup directly over the raw cubed rhubarb while the fruit is still cold. The thermal shock prevents premature cellular collapse. Press exactly half of the flour, oat, brown sugar, and melted butter mixture into the pan bottom, packing it tightly so the fruit does not bleed through to the metal. Bake the dessert at 350 degrees Fahrenheit for a full sixty minutes until the edges bubble vigorously and the oat topping browns evenly. Cool the pan on a wire rack for twenty minutes to allow the cornstarch slurry to fully set its gel structure before serving.
