Rhubarb Crunch Recipe With Brown Sugar Oat Topping

Rhubarb Crunch
Heidi Coppock-Beard Photolibrary/Getty Images
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
383 Calories
13g Fat
66g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 383
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 31mg 10%
Sodium 189mg 8%
Total Carbohydrate 66g 24%
Dietary Fiber 2g 9%
Protein 2g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1 cup all-purpose flour
  • 3/4 cup oats
  • 1 cup light brown sugar (firmly packed)
  • 1 teaspoon ground cinnamon
  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F (180 C/Gas 4). Lightly butter a 9-inch square baking dish.

  3. Combine flour, oats, brown sugar, cinnamon and melted butter; blend well.

  4. Pat half of the crumb mixture into the prepared baking dish.

  5. Top crust with chopped rhubarb.

  6. 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.

  7. Pour sauce over rhubarb and sprinkle with remaining crumbs.

  8. Bake in the preheated oven for 40 minutes, or until the rhubarb is tender.

  9. Serve with whipped topping or vanilla ice cream.

  10. Enjoy!

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