Coconut Rhubarb Crunch Recipe
This Coconut Rhubarb Crunch recipe offers a delightful twist on traditional rhubarb desserts, combining the tartness of rhubarb with a crunchy, coconut-infused topping. Perfect for spring and summer, this sweet and sour treat is sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Rhubarb Filling:
- 6 cups diced rhubarb
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
Coconut 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
- Preheat: Preheat oven to 375 degrees F.
- Prepare Pan: Lightly grease an 8×8 or 9×9 inch baking dish.
- Make Rhubarb Filling: In a bowl, mix rhubarb, white sugar, and flour. Spread evenly in the baking dish.
- Prepare Topping: In a separate bowl, combine brown sugar, oats, coconut, and flour. Cut in butter until crumbly.
- Top Rhubarb: Sprinkle the topping over the rhubarb layer.
- Bake: Bake for 40 minutes until bubbly and golden. Cover with foil if necessary.
- Serve: Serve warm, alone or with vanilla ice cream.
Nutrition
- Serving Size: 1 serving (about 200g)
- Calories: 615 kcal
- Sugar: 56g
- Sodium: 245mg
- Fat: 27g
- Saturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 61mg
Find it online: https://bitezly.com/coconut-rhubarb-crunch-recipe/
