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Stephanie

Coconut Rhubarb Crunch: A Must-Try Delightful Recipe!

Coconut Rhubarb Crunch is a delightful dessert that combines the tartness of rhubarb with the sweetness of coconut and a crunchy topping.
Print Recipe
Prep Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rhubarb chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup shredded coconut
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until the rhubarb is well coated.
  3. Spread the mixture evenly in a greased 9x13-inch baking dish.
  4. In another bowl, mix together the rolled oats, flour, shredded coconut, brown sugar, and salt.
  5. Pour in the melted butter and stir until the mixture is crumbly.
  6. Sprinkle this topping evenly over the rhubarb layer in the baking dish.
  7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
  8. Allow to cool for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 150mgFiber: 2gSugar: 20g

Notes

  • For a twist, try adding a teaspoon of cinnamon to the topping for extra flavor.
  • You can also substitute half of the rhubarb with strawberries for a delicious berry variation.

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