Rhubarb Crunch Dessert – Sweet, Tart & Irresistibly Crumbly! – Page 2

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a medium bowl, combine diced rhubarb with granulated sugar and 3 tablespoons of flour. Mix well and spread evenly in the prepared baking dish.
In another bowl, mix the oats, brown sugar, and remaining 1 cup of flour. Pour in the melted butter and stir until the mixture becomes crumbly.
Evenly sprinkle the oat topping over the rhubarb layer.
Bake for 40 to 45 minutes, or until the topping is golden and the rhubarb is soft and bubbling.
Remove from the oven and allow to cool slightly before serving.

Add berries: Mix in a cup of strawberries or raspberries for added color and flavor.
Nutty topping: Stir in 1/2 cup chopped pecans or walnuts to the crumble for extra crunch.
Gluten-free: Substitute a gluten-free flour blend and certified gluten-free oats to make this dessert gluten-free.
Cinnamon spice: Add 1/2 teaspoon of cinnamon to the crumble for a warm, spiced undertone.

Choose rhubarb stalks that are firm and brightly colored—avoid any that are limp or greenish.
This dessert can be prepared a few hours ahead and gently reheated in a warm oven before serving.
For a crispier top, broil for the last 1–2 minutes of baking, but watch closely to avoid burning.
Leftovers store well in the fridge for up to 3 days and taste great cold or reheated.