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This Coconut Rhubarb Crunch is perfect for using up your springtime rhubarb! This is one of those great rhubarb recipes that you will make time and time again!
Rhubarb Recipes
There are a few things that annoy me about rhubarb recipes. I’ve already mentioned that I hate when scones are too sour and that I think most rhubarb scones aren’t sweet enough. Which is what led me to make my fabulous Coconut Rhubarb Scones. I also hate when there isn’t enough rhubarb in a recipe. Add to my grumpy baker list when rhubarb desserts are too sweet.
That’s right. Grumpy baker pants. Try living with me.
Try living with me when I threw out the first batch of this recipe because there wasn’t enough gawrsh dang filling!
ARGH!
This rhubarb recipe uses about half the recommended amount of white sugar in it ; I use a mere cup for 6 cups of rhubarb. If you aren’t a sour lover, I’d move up to 1 1/2 cups. Remember, the crust is definitely sweet and to me there is no better pairing than a tart filling with a crunchy, sweet top.
My rhubarb is SO large and glorious this year. I was a good girl and listened to all of the gardening advice and did NOT harvest anything the first year that I planted it. I’ve been rewarded with rhubarb that keeps on growing this year.
Seriously. This photo was taken AFTER I made two rhubarb crunches (remember, the first one hit the garbage) and a batch of scones. I trimmed back some leaves that that the sun reaches underneath a bit and the stalks that were curled up underneath exploded.
I’m looking forward to coming home from my trip to Salt Lake and diving right into baking again. What are your favorite rhubarb recipes?
Happy Baking everyone!
Love,
Karlynn
Coconut Rhubarb Crunch Recipe
Ingredients
- 6 cups diced rhubarb
- 1 cup white sugar this is halved for a sour rhubarb filling
- 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 degrees F.
- Lightly grease an 8x8x or a 9×9 inch baking dish.
- In a large mixing bowl toss the rhubarb, white sugar, and flour. Coat well and mix thoroughly, then place into the bottom of the pan,
- In a large mixing bowl combine brown sugar, oats, coconut and flour. Mix together well then cut in butter until mixture is crumbly.
- Sprinkle the mixture over rhubarb layer evenly.
- Bake in the preheated oven for 40 minutes. You might have to cover with foil or parchment paper if it starts to get too browned. You need to see the rhubarb bubbling through.
- Serve warm plain or with vanilla ice cream
Nutrition
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Christina Moore says
This is a great recipe.
I don’t like too sweet so I changed a few things. I added 11/2 t of vanilla to the rhubarb mix, used 1/2 c coconut sugar instead of white sugar (bc it doesn’t increase blood sugar as quickly), cut the butter to 1/2c, cut the brown sugar to 1/3 c and increased the oatmeal to 1 1/2 c.
This is my absolute favorite rhubarb dish yet. Not too sweet, not sour. The rhubarb baked well & bubbled. The coconut was the perfect addition. Served w homade whipped cream. Next time, I’ll use unsweetend coconut, add slivered almonds.
It was so easy! Just a great dish.
TY! Great recipe & I signed up for the newsletter!
Ginny says
The recipe has two measurements of flour but it doesn’t say which to use in the filling (1 cup?) and which to use in the topping (6 tablespoons?)
Bill Ko says
One might guess she meant to say
6 Tablespoons flour, halved
which would then tell you to put 1/2 into each the rhubarb mixture (fou thickener) and the crunch mixture.
But I could be wrong. She really needs to learn to be more precise.
Diane Dennis says
Where is your Unsuscribe function. I didn
‘t ask for you.
Keith Perron says
Have you ever tried a strawberry rhubarb salad? Very nice indeed.
PaulaJean Chicoine says
Keith Person sounds good. Would you mind sharing the salad recipe? My email is
tr*******@ho*****.com
Geri Ferguson Judson says
This looks delicious
Mary P Hoffman says
I would have never thought to pair coconut & rhubarb, but now that you mention it, it sounds wonderful! Thanks
The Kitchen Magpie says
It is my Dad’s favorite taste combination, it’s all thanks to him!