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Coconut Rhubarb Crunch Recipe

This rhubarb recipe, Rhubarb Crunch with coconut- this sweet and sour crunch ( like a rhubarb crisp but crunchier!) will soon become a new spring and summer favourite!

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 615 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Lightly grease an 8x8x or a 9x9 inch baking dish.
  3. 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,
  4. In a large mixing bowl combine brown sugar, oats, coconut and flour. Mix together well then cut in butter until mixture is crumbly.
  5. Sprinkle the mixture over rhubarb layer evenly.
  6. 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.
  7. Serve warm plain or with vanilla ice cream

Nutrition Information

Serving 8g Calories 615kcal (31%) Carbohydrates 90g (30%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 17g (85%) Cholesterol 61mg (20%) Sodium 245mg (10%) Potassium 412mg (12%) Fiber 4g (16%) Sugar 56g (112%) Vitamin A 800IU (16%) Vitamin C 7.3mg (8%) Calcium 117mg (12%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 615

% Daily Value*

Serving 8g
Calories 615kcal 31%
Carbohydrates 90g 30%
Protein 5g 10%
Fat 27g 42%
Saturated Fat 17g 85%
Cholesterol 61mg 20%
Sodium 245mg 10%
Potassium 412mg 9%
Fiber 4g 16%
Sugar 56g 112%
Vitamin A 800IU 16%
Vitamin C 7.3mg 8%
Calcium 117mg 12%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.