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Rhubarb Crunch

User Rating 5 Star Rating (3 Reviews)


Rhubarb Crunch
Serve this delightful rhubarb dessert warm with a scoop of ice cream or drizzling of cream.

Cook Time: 45 minutes

Total Time: 45 minutes


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


Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. 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. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member KathrynAustin

I was given some rhubarb (which I don't normally like). I made this recipe because a gal I work with said she loved Rhubarb Crunch...very easy to make and I have gotten compliments all around!!! Thank you for this good easy treat!

6 out of 6 people found this helpful.

See all 3 reviews

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