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Rhubarb Crunch Recipe has a crumble oat layer on the bottom and top that surrounds a sweet, gooey rhubarb filling. Pairs perfectly with a scoop of vanilla ice cream or dollop of whipped cream for the perfect easy spring/early summer treat.
This recipe is modified from my aunt’s old-fashioned rhubarb crunch recipe. Similar to most vintage recipes, (especially the case for rhubarb recipes) I found the recipe just a little too sweet. I cut out a total of ¾cupof sugar and found it to have the perfect ratio of sweet and tart. It is a really easy rhubarb crunch recipe that your friends and family will love!
Last summer, my family and I went camping at my hometown lake that I frequented as a kid. My aunt and uncle weren’t camping with us but came up one evening to hang out by the campfire. They brought this delicious rhubarb crunch and homemade ice cream. Talk about an unexpected camping treat! It was absolutely amazing. So of course, I had to get the recipe from her; knowing I would have rhubarb growing in the spring.
What is Rhubarb Crunch?
Similar to a rhubarb crisp, but features a crumble layer on the bottom and the top. So I would say it is similar to both a crumble bar and a crisp. It has a sweet, gooey middle rhubarb layer that is made with syrup to cut the rhubarb tartness. This easy rhubarb crunch pairs perfectly with a scoop of vanilla ice cream or some fresh whipped cream.
How to Prepare Rhubarb for Easy Rhubarb Crunch
- Pull rhubarb stalks from the plant close to the root. Cut off the leaves and the ends of the stems.
- Wash thoroughly then pat dry.
- Leave whole and refrigerate until ready to use. Or cut into ½ inch pieces and freeze for future use.
Ingredients in Rhubarb Crunch
How to Make Less Sugar Rhubarb Crunch
- In a small saucepan, combine sugar, water, cornstarch, and vanilla over medium heat. Bring mixture to a boil then turn off the heat.
- In a medium bowl, combine flour, oats, brown sugar, butter, and cinnamon. Press ½ of the mixture into the bottom of the baking dish (it may not cover the whole bottom). Top with rhubarb. Pour syrup over the top of the rhubarb. Sprinkle the top with the remaining oat mixture.
- Bake for approximately 45 minutes or until bubbly and golden.
Serving Rhubarb Crunch
This rhubarb crunch recipe is wonderful served warm with either a dollop of fresh whipped cream or a scoop of vanilla ice cream. I highly recommend the ice cream though!
How to Make Gluten-Free Rhubarb Crunch
The recipe can easily be made gluten-free by using your favorite gluten-free flour. I recommend Bob’s Red Mill 1:1 Gluten Free flour. Double-check to make sure your oats are gluten-free as well.
How to use Frozen Rhubarb for Rhubarb Crunch?
You can use frozen rhubarb for this recipe. You can either use frozen or thawed rhubarb. If using thawed, drain off any excess liquid using a sieve. I recommend saving the drained off liquid to use as the water in your syrup. Check out my How to Freeze Rhubarb for a step-by-step guide to properly and easily freezing rhubarb.
Storage
Leftovers may be covered and stored at room temperature for a day or two. To extend the life, store in an airtight container in the refrigerator for 4-5 days.
Products Used
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More Delicious Recipes
- Strawberry Rhubarb Coconut Crumble Bars
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Rhubarb Crunch Recipe
With a crumble oat layer on the bottom and top that surrounds a sweet, gooey rhubarb filling. Pairs perfectly with a scoop of vanilla ice cream or dollop of whipped cream.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy, oven, Spring, summer
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Equipment
small saucepan
medium bowl
rectangle baking dish
Ingredients
Syrup
- ¾ cup sugar
- ¾ cup water
- 1½ tbsp cornstarch
- 1 tsp vanilla
- 1 cup all purpose flour, sifted gluten-free may be used
- 1 cup oats
- ½ cup packed brown sugar
- ½ cup butter, melted
- 1 tsp cinnamon
- 4 cups fresh rhubarb diced into ½ inch pieces
Instructions
Preheat oven to 350°F. Spray baking dish with nonstick cooking spray.
In a small sauce pan, combine sugar, water, cornstarch, and vanilla over medium heat.
Bring mixture to a boil then turn off the heat. Set aside.
In a medium bowl, combine flour, oats, brown sugar, butter, and cinnamon.
Press ½ of the oat mixture into the bottom of the baking dish (it may not cover the whole bottom). Top with diced rhubarb. Pour syrup evenly over the top of the rhubarb. Sprinkle the top with the remaining oat mixture.
Bake approximately 45 minutes or until bubbly and golden.
Serve warm or cooled topped with vanilla ice cream or whipped cream.
Leftovers may be covered and stored at room temperature for a day or two. To extend the life, store in an airtight container in the refrigerator for 4-5 days.
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