Rhubarb Crunch Recipe

Create this fantastic Rhubarb Crunch recipe that will have everyone begging for the recipe. This is submitted by Let’s Camp S’more reader, Peggy S.

Each year, our family attends a pop-up camper rally here in Illinois. It’s a gathering of people connected via the Pop Up Portal forum. We’ve attended so many of these rallies that many attendees have become regular friends. One of these friends is Peggy from Northern Illinois.

Last year Peggy made a fantastic rhubarb dessert for the potluck that I craved for weeks afterward. Peggy remembered that I loved it and took photos as she made this recipe for the rally last weekend. She has graciously shared the Rhubarb Crunch recipe for me to post here for all of you to enjoy. This family recipe came from her grandma.

Rhubarb Crunch Dessert Recipe

Ingredients

Combine in food processor crumble mixture (I did this ahead of time at home and kept it chilled in a zip bag)
2 C flour
1.5 C oatmeal
2 sticks cold butter, cubed
2 C brown sugar
2 tsp cinnamon
pinch of salt
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Rhubarb filling- thinly slice rhubarb so that you have 8 C. (Done ahead, in zipper bag) Set aside.
In a medium saucepan, combine 2 C sugar and 4 Tblsp cornstarch, slowly stir in 2 C water and 2 tsp. vanilla
Cook over low heat until thick and clear, stirring often. Set this sauce aside.

Assemble

Line Dutch Oven (DO) with 2 layers of parchment paper, after greasing inside. Preheat DO over coals until warm to touch. Press half of the crumb mixture in the bottom of DO.
Pour in rhubarb carefully so not to disturb the crumb layer
Carefully pour sauce over rhubarb, patting down gently
Sprinkle rest of the crumbs on top
Cover with lid.

Follow baking directions with charcoal briquettes for 350 degrees (9-10 coals on bottom and 16 on top), rotating halfway every 15 minutes for 45 minutes. Check after 30 minutes. If not cooking very much, add a few coals on top, but not the bottom. When bubbly and browned, remove all coals carefully. This will keep cooking in the DO, as it is still quite hot. It needs to sit for 15 minutes to absorb the juice from the rhubarb.

Thank you to Peggy for providing this fantastic recipe! Peggy and her husband, Paul, are such a nice couple! Can’t wait to camp with them again.