Baked Coconut Rhubarb Oat Crunch Dessert with Golden Topping (Easy 55-Min Recipe)
Tart rhubarb pairs with coconut and oats beneath a golden buttery topping. Enjoy this easy, crowd-pleasing spring dessert.
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Cooking tools:
- Oven
- Mixing bowl
- Nine by nine inch baking dish
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Pastry brush
- Aluminum foil
- Plastic wrap
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 600 g diced fresh rhubarb
- 200 g granulated sugar
- 8 g all-purpose flour
- 5 ml vanilla extract
- 60 ml melted butter
- 120 g all-purpose flour
- 200 g packed brown sugar
- 45 g rolled oats
- 40 g shredded sweetened coconut
- 120 ml melted butter
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