Sweet and Tart Coconut Rhubarb Crunch

A delightful dessert featuring a vibrant, tangy rhubarb filling topped with a sweet, crunchy coconut crumble. Perfect for showcasing seasonal rhubarb.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Rhubarb Filling

6 cups rhubarb trimmed and chopped into 1-inch pieces
1 cup granulated sugar adjust to taste depending on tartness of rhubarb
2 tablespoons cornstarch or tapioca starch
1 teaspoon vanilla extract

Coconut Crumble Topping

1.5 cups all-purpose flour
1 cup rolled oats not instant
1 cup unsweetened shredded coconut
0.75 cup packed brown sugar
0.5 teaspoon ground cinnamon
0.25 teaspoon salt
0.75 cup unsalted butter cold and cut into cubes

Method

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the chopped rhubarb, granulated sugar, and cornstarch. Toss gently to coat the rhubarb evenly.
Stir in the vanilla extract and spread the rhubarb mixture evenly into the prepared baking dish.
In a separate medium bowl, whisk together the flour, rolled oats, shredded coconut, brown sugar, cinnamon, and salt for the crumble topping.
Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a fork to cut the butter in until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the rhubarb filling in the baking dish.
Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
Let the crunch cool for at least 15 minutes before serving. It's delicious served warm with vanilla ice cream or whipped cream.

Notes

The tartness of rhubarb can vary greatly. Taste your filling mixture before baking and add more sugar if desired. For a nuttier flavor, you can add chopped pecans or walnuts to the crumble topping.