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Friday, May 12, 2017

Rhubarb Crunch #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Tbis is one of my husband's favorite desserts. A layer of rhubarb is covered in a sweet buttery crust for the perfect sweet tart treat.

     My husband has been begging to plant some rhubarb at our house ever since we moved here.  Four and a half years later and we still don't have it!  It's not that I don't want it, it's just that we never think of it at the right time. I think he only wants it so he can have this Rhubarb Crunch on an annual basis anyway.  So when my parents moved to a place with rhubarb, we were in!


    Now that doesn't mean that we won't be planting a plant ourselves, it just means we can have rhubarb crunch in the years between now and the time it actually happens!  My husband doesn't go on and on about food very often.  I hear about his mom's lasagna, that is definitely a favorite.  One of the other recipes I've heard about is this one.  So it is about time I actually make it!


    So I swiped some rhubarb from my parents. (Actually MiMi gave it to me, don't worry!) Then I quick got the recipe from my mother-in-law, Nana. She said it actually came from my husband's grandma and generations of his family have been enjoying it.  You know I love a good family recipe!

    The recipe is actually really simple.  Rhubarb is really tart on it's own, so it requires a good amount of sugar to make it palatable.  Luckily I always have a healthy supply of Dixie Crystals on hand.  You never know when you might need to make a dessert!  So simply toss the chopped rhubarb in some sugar and place it in the bottom of your pan.  Then you make a quick crumble to sprinkle over the top.  The juice from the fruit and the crumble come together to make something wonderful!  I can see why this is one of those recipes that my husband has an affinity for!


    My husband's grandma suggested to serve this with a glass of milk on her recipe card.  That is truly a great combination.  A little fresh whipped cream would be good too, but I could eat freshly whipped cream on just about anything.  Today I decided to serve it with a dollop of vanilla yogurt to go along with the brunch theme and that was great as well!

     I haven't done much experimenting with rhubarb before this.  So now I am wondering what are your favorite rhubarb recipes?


print recipe

Rhubarb Crunch
Ingredients
  • 3 cups rhubarb, diced
  • 1 cup Dixie Crystals sugar
  • 1 cup flour
  • 1 cup Dixie Crystals sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 T butter
  • 1 large egg, beaten
Instructions
Butter an 8x8" pan and preheat oven to 350 F. Combine rhubarb and first cup of sugar and spread in the bottom of prepared pan.Whisk together flour, sugar, baking powder and salt. Cut in butter, then egg. Mixture should be crumbly. Sprinkle over top of rhubarb, then bake for 40-50 minutes.Recipe can be doubled in a 9x13 pan.
Details
Prep time: Cook time: Total time: Yield: 9 generous servings






Take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:

Blackberry Mint Bellinis from Sweet Beginnings

Cardamom Rose Cocktail from Culinary Adventures with Camilla

Lemon & Blueberry Mocktail from Girl Abroad

Mango Pina Colada from The Spiffy Cookie

Sparkling Mojito Lime Rickies from A Kitchen Hoor's Adventures



BrunchWeek Egg Dishes:

Cheesy Asparagus Bacon Quiche from The Nifty Foodie

Creamed Asparagus Omelet from Wholistic Woman

Eggs in Hell from kimchi MOM

Asparagus and Cheddar Frittata from My Catholic Kitchen

Spring Veggie Quiche from A Day in the Life on the Farm



BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Cream Cheese Danish from Amy's Cooking Adventures

Apple Cinnamon Bread from It Bakes Me Happy

Gluten Free Apple Waffles from Gluten Free Crumbley

Banana Bread Buttermilk Pancakes from Love and Confections

Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate

Brown Sugar Poptarts from Big Bear's Wife

Creme Brulee French Toast from The Barbee Housewife

Cherry Almond Coffee Cake from The Chef Next Door

Cheddar Dinner Rolls from Family Around the Table

Cinnamon Apple Danish from Nik Snacks

Garlic and Herb Pull Apart Bread from Jane's Adventures in Dinner

Lemon Poppy Seed Loaf Cake from Books n' Cooks

Mocha Eclairs from The Redhead Baker



BrunchWeek Main Dishes:

Country Ham Biscuits with Peach Mustard from Palatable Pastime

Ham, Apple and Cheddar Melts from Cookaholic Wife

Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen

Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking

Yumbo Sliders from Cindy's Recipes and Writings



BrunchWeek Fruits, Vegetables and Sides:

Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook

Low-Fat Apple Coffee Cake from Hardly A Goddess













Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Shared at The Weekend Potluck and Meal Plan Monday

12 comments:

  1. This is my fav and my husband's..bring on the rhubarb!!! And wishing you wonderful Mother's day beautiful lady...you are the BEST!!

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    1. Thank you so much, Andrea! I hope you had a great Mother's Day as well!

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  2. This looks exactly like the recipe I have been searching for after enjoying some at a ladies brunch. I was unable to find out who brought it so I never got the recipe. I am not a fan of rhubarb but love this crisp.

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    1. How fun! It would be interesting to know if it was the same!

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  3. I've often thought about growing rhubarb so this recipe gives me another reason to try planting some. I'm a sucker for any kind of crisp, but this one looks yummy! :-)

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    1. We really just need to do it, but every year we think we are going to move the garden and don't want to do it until we do. Then we plant the garden without moving it and the cycle continues ;-)

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  4. I should make this for a family get together sometime. My family all LOVES rhubarb!

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  5. Your Rhubarb Crunch would be a great addition to any brunch! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

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  6. Always excited for rhubarb recipes. Thanks

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    Replies
    1. I don't have nearly enough of them, but I am glad I finally got to make this one!

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