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Coconut Rhubarb Crunch Recipe

Coconut Rhubarb Crunch Recipe
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★★★★★

4.7 from 22 reviews

A delightful and easy-to-make Coconut Rhubarb Crunch recipe that combines the tartness of rhubarb with the sweetness of coconut and oats. Perfect for a comforting dessert.

Ingredients

Scale

Rhubarb Filling:

  • 6 cups diced rhubarb
  • 1/2 cup white sugar (for a sour rhubarb filling)
  • 6 tablespoons all-purpose flour

Crunch Topping:

  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 cup flaked sweetened coconut
  • 1 cup butter

Instructions

  1. Preheat oven to 375 degrees F.
    2. Lightly grease an 8x8x or a 9×9 inch baking dish.
    3. In a large mixing bowl, toss the rhubarb, white sugar, and flour. Coat well and mix thoroughly, then place into the bottom of the pan.
    4. In another large mixing bowl, combine brown sugar, oats, coconut, and flour. Mix together well, then cut in butter until the mixture is crumbly.
    5. Sprinkle the mixture over the rhubarb layer evenly.
    6. Bake in the preheated oven for 40 minutes. You might have to cover with foil or parchment paper if it starts to get too browned. You need to see the rhubarb bubbling through.
    7. Serve warm plain or with vanilla ice cream.

Nutrition

Keywords: Coconut Rhubarb Crunch, Rhubarb Dessert, Crunch Topping Recipe

Find it online: https://cheframiflavor.com/coconut-rhubarb-crunch-recipe/