Ingredients and Weight:
- Rhubarb stalks (1 1/2 pounds)
- White sugar (1 cup)
- Ground cinnamon (1/2 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- All-purpose flour (1 1/2 cups)
- Brown sugar (1/2 cup)
- Butter (12 tablespoons, unsalted, cold and cut into small cubes)
- Dried cranberries (1/2 cup, optional)
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, white sugar, cinnamon, and nutmeg. Set aside to macerate for 15 minutes.
- In a separate bowl, combine flour, brown sugar, and cubed butter. Use a pastry cutter or two forks to cut in the butter until the mixture resembles coarse crumbs.
- Stir in cranberries, if desired.
- Spread macerated rhubarb into a greased 9x13 inch baking dish. Sprinkle crumb topping evenly over the rhubarb.
- Bake for 45-50 minutes, or until the topping is golden brown and the rhubarb is tender.
Nutritional Information:
- Calories: approx. 300 per serving
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 115mg
- Carbohydrates: 50g
- Dietary Fiber: 4g
- Sugar: 30g
- Protein: 3g
Dish Characteristics:
- Sweet and tart flavor
- Crunchy topping
- Aromatic with cinnamon and nutmeg
- Seasonal and refreshing
- Perfect for a summer dessert or after-dinner treat
User Comments:
- "This rhubarb crunch is absolutely divine. The perfect balance of sweet and tart flavors!"
- "I love that it's made with fresh rhubarb. It's a great way to use up the excess in my garden."
- "The crumb topping is so crispy and delicious. I could eat a whole pan of this stuff!"
- "This recipe is easy to follow and the end result is always impressive. A definite crowd-pleaser."
Special Precautions and Tips:
- Use fresh rhubarb stalks. Frozen rhubarb will release too much water and make the crunch soggy.
- If you don't have unsalted butter on hand, use salted butter and reduce the added salt in the recipe.
- Let the crunch cool slightly before serving. The topping will firm up as it cools.
- Serve with a scoop of vanilla ice cream or whipped cream, if desired.
