Rhubarb Crunch with Coffee Blossom Honey Recipe


1 cup oats (quick or old-fashioned)
1 ½ cup all-purpose flour
¾ cup brown sugar or cane sugar
½ teaspoon salt
½ cup butter, melted
⅓ cup shortening
3 cups rhubarb, fresh or frozen (thawed, with juices), chopped
⅓ cup Akaka Falls Farm Coffee Blossom Honey
1 ½ tablespoons cornstarch


In a medium bowl, combine the oats, flour, sugar, and salt.
Add the butter and shortening until combined thoroughly; set
Combine the rhubarb, honey and cornstarch; transfer to a
greased 9-inch square or round baking pan, spreading the
rhubarb evenly.
Crumble the oat mixture on top evenly.
Bake at 350 degrees F for about 35 minutes until brown on top.
Let cool; refrigerate. Serve room temperature or cold.


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