Coconut Rhubarb Oat Crunch (Print Version)
Tart rhubarb and coconut meet in a golden oat topping, baked until bubbly and irresistibly crisp.
# Ingredients:
→ Filling
01 -
600 g diced fresh rhubarb
02 -
200 g granulated sugar
03 -
8 g all-purpose flour
04 -
5 ml vanilla extract
05 -
60 ml melted butter
→ Topping
06 -
120 g all-purpose flour
07 -
200 g packed brown sugar
08 -
45 g rolled oats
09 -
40 g shredded sweetened coconut
10 -
120 ml melted butter
# Instructions:
01 -
Preheat the oven to 175°C.
02 -
In a large mixing bowl, combine the diced rhubarb, granulated sugar, all-purpose flour, vanilla extract, and 60 ml melted butter. Mix thoroughly until all pieces are evenly coated.
03 -
Transfer the rhubarb mixture into a greased 22×22 cm baking dish and spread out evenly.
04 -
In a separate bowl, mix all-purpose flour, brown sugar, rolled oats, shredded sweetened coconut, and 120 ml melted butter. Stir until the mixture forms coarse crumbles.
05 -
Sprinkle the prepared topping uniformly over the rhubarb base.
06 -
Bake for 35–40 minutes, or until the surface is golden brown and the rhubarb is bubbling at the edges.
07 -
Remove from the oven and let cool for several minutes before serving.
# Notes:
01 -
For best texture, use fresh rhubarb and avoid overmixing the topping to maintain a crumbly consistency.