Connie's Rhubarb Coconut Crunch

Springtime rhubarb crisp made with fresh garden rhubarb.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Servings 6


  • Oven


  • 1 cup Flour sifted
  • 3/4 cup old fashion oatmeal
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 stick melted butter
  • 4 cups diced rhubarb
  • 1 cup sugar
  • 2 Tbls cornstarch
  • 1 cup water
  • 1 tsp coconut flavoring optional
  • 1/2 cup crushed walnuts optiona


  • Preheat over to 350 degrees
    Mix flour, oats, brown sugar, cinnamon, crushed walnuts, and melted butter in a bowl. Press half into greased 9X9 pan. Put other half aside.
  • Wash rhubarb and dice 3 to 4 cups. Put over oat crumb mix in pan.
  • In medium saucepan mix sugar, cornstarch, water and coconut flavoring (or flavor of your choice). Stir while cooking and cook until thick and clear.
  • Pour sauce over rhubarb and sprinkle with remaining crumble.
  • Bake for 50 to 60 minutes.


It's like lava when it comes out so let it cool.