Description
A sweet and tart Coconut Rhubarb Crunch with a buttery oat and coconut topping, perfect for spring and summer baking.
Ingredients
Scale
- 6 cups diced rhubarb
- 1 cup white sugar
- 6 tablespoons all-purpose flour
- 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
- Preheat oven to 375°F
- Grease an 8×8 or 9×9 inch baking dish
- Mix rhubarb with white sugar and flour
- Spread mixture into baking dish
- Combine brown sugar, oats, flour, and coconut
- Cut in butter until crumbly
- Sprinkle topping over rhubarb evenly
- Bake for 40 minutes until golden and bubbling
Notes
- Cover with foil if topping browns too quickly
- Serve warm with ice cream for best flavor
- Drain frozen rhubarb before using
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 56
- Sodium: 245
- Fat: 27
- Saturated Fat: 17
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 90
- Fiber: 4
- Protein: 5
- Cholesterol: 61