Rhubarb Nut Crunch Recipe

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Rhubarb Nut Crunch

Beth Goike


My friends and family have tried this recipe and love it!

pinch tips: How to Fold Ingredients




35 Min



1 lb rhubarb; (about 5 cups)
1 1/4 cup sugar, granulated
1/2 cup flour
1/2 teaspoon cinnamon, ground
3/4 cup orange juice


1/2 cup flour
1/2 cup oatmeal
1 cup sugar, brown
1/3 cup butter; room temperature
1/2 cup hazelnuts; coarsely chopped (2 ounces)
whipped cream or vanilla ice cream

Directions Step-By-Step

The Method:
1. Heat oven to 350 F
2. Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish
3. Cut rhubarb in 1-inch chunks and place in prepared baking dish
4. Sprinkle with sugar, flour and cinnamon
5. Toss to evenly coat
6. Pour orange juice over mixture
7. In medium bowl, combine flour, oatmeal and brown sugar
8. With pastry blender cut in butter until it becomes like coarse meal
9. Spread evenly over rhubarb
10. Sprinkle hazelnuts on top
11. Bake at 350 F. in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes
12. Cool to lukewarm and serve with whipped cream or vanilla ice cream.

About this Recipe

Course/Dish: Other Desserts