Rhubarb Crunch from Emily at It Bakes Me Happy.

Happy Friday, everyone!  It is my pleasure to share this space today with Emily from the blog It Bakes Me Happy.  Emily had linked up with the Creative Me Linky Party and her photos were so beautiful that I just had to pop over and see the rest of her blog.  It Bakes Me Happy is a great blog where you’ll find some of the most delicious looking recipes, like Monster Brownies, Angel Food Cupcakes, and Chocolate Cherry Loaf.  Are you drooling yet?  Today Emily is treating us to one of her favorite family recipes.  Take it away, Emily!
I love to share family recipes, to me there is something so special about passing on a recipe; most importantly the feeling that I have for a specific one. Today I am sharing with you one of my absolute favorite recipes of my childhood, Rhubarb Crunch. I had two very hard working parents growing up and so incidentally I don’t have those memories of fresh baked goodies after school, that some of you might have. But this recipe is one in particular I can remember my mother making on Sunday evenings or for special occasions and she passed it on to me when I left for college. Incidentally we have both misplaced the original recipe and so this is my recreation of the family classic. I just love the sweet and tangy flavors of this crisp, we always ate it warm with a scoop of vanilla ice cream. So next time you are in the mood for a dessert a little out of the ordinary, check the freezer section of your local grocery store for some rhubarb (or if you’re lucky enough for it to be in season the produce department). I hope you’ll enjoy, happy baking!




8 oz rhubarb, chopped (I used frozen)

1 Tbs flour

1 Tbs corn starch

1 Tbs sugar

1/4 tsp cinnamon

1/2 Tbs butter, diced

For the topping:

1/2 c oats, old fashioned

1 1/2 Tbs sugar

1 1/2 Tbs brown sugar

1 Tbs flour

2 Tbs butter


Preheat your oven to 375º and prepare a small baking dish (5″x7″) with cooking spray; set aside. In a medium sized bowl add the rhubarb, flour, corn starch, sugar and cinnamon; toss to coat. Spread the rhubarb mixture evenly over the bottom of the baking pan and dot with the 1/2 Tbs butter. In a small bowl combine the oats, sugars and flour, cut in the butter with your fingers until the mixture is crumbly. Spread the topping mixture over the rhubarb and bake for 45 minutes – 1 hour, until bubbly and golden on top. Carefully remove from the oven to cool 8-10 minutes, serve warm.

Yields 4 servings

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