Go Back
Are you looking for a refreshing and unique dessert that tantalizes your taste buds and impresses your guests? The Sweet and Tart Coconut Rhubarb Crunch is the perfect solution. This delightful dessert combines the vibrant flavors of tart rhubarb with the sweet, tropical notes of coconut, creating a symphony of tastes that will leave you craving more. Whether you are hosting a summer gathering or simply indulging in a sweet treat at home, this recipe offers a delightful balance of flavors and textures, making it a must-try for any dessert lover.

Sweet and Tart Coconut Rhubarb Crunch

Discover the delightful Sweet and Tart Coconut Rhubarb Crunch, a dessert that beautifully blends the tangy flavor of rhubarb with the sweetness of coconut. This easy-to-make dish is perfect for summer gatherings or just a cozy night in. Serve it warm with vanilla ice cream or chilled with whipped cream for a refreshing treat. Impress your guests with this unique dessert that's sure to be a new favorite! #CoconutRhubarbCrunch #DessertRecipe #BakingAdventures #DessertLovers #SummerTreats #RhubarbDessert
Print Recipe Pin Recipe

Ingredients
  

4 cups rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup sweetened shredded coconut

1 cup rolled oats

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold unsalted butter, cubed

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Rhubarb Filling: In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, salt, and ground cinnamon. Toss well to combine. Pour the mixture into a greased 9x13 inch baking dish and spread it evenly.

      Make the Crunch Topping: In a medium bowl, mix together the sweetened shredded coconut, rolled oats, flour, and brown sugar. Add the cubed cold butter to the bowl and use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs.

        Assemble the Dish: Evenly sprinkle the coconut-oat topping over the rhubarb filling in the baking dish.

          Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the rhubarb is bubbling and the topping is golden brown.

            Cool and Serve: Remove from the oven and allow to cool for at least 10 minutes before serving. This dish is delightful served warm or at room temperature, and can be enjoyed plain or with a scoop of vanilla ice cream on top.

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 8 servings