Rhubarb Crunch Recipe With Brown Sugar Oat Topping

Rhubarb Crunch
Rhubarb Crunch. Heidi Coppock-Beard Photolibrary/Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6 to 8 servings
Ratings (8)

Rhubarb grows in much of the US, but because it likes a good cold winter with frozen ground, it can be difficult to come by in some parts of the Southern US. If you don't have any in your backyard, look for it in markets in the spring and early summer.

I love to serve this rhubarb crunch warm with a scoop of vanilla ice cream. It's wonderful with a drizzling of heavy cream as well, or a dollop of whipped topping or freshly whipped cream.

What You'll Need

  • 1 cup all-purpose flour
  • 3/4 cup oats
  • 1 cup brown sugar (light, firmly packed)
  • 1 teaspoon cinnamon (ground)
  • 1/2 cup butter (melted)
  • 4 cups rhubarb (chopped)
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Garnish: whipped topping (or whipped cream, or ice cream)

How to Make It

  1. Heat the oven to 350° F (180° C/Gas 4). Lightly butter a 9-inch square baking dish.
  2. Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into the prepared baking dish. Top crust with chopped rhubarb.
  3. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs.
  1. Bake in the preheated oven for 40 minutes, or until the rhubarb is tender.
  2. Serve with whipped topping or vanilla ice cream.

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Nutritional Guidelines (per serving)
Calories 383
Total Fat 13 g
Saturated Fat 8 g
Unsaturated Fat 4 g
Cholesterol 31 mg
Sodium 189 mg
Carbohydrates 66 g
Dietary Fiber 2 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)