Are you craving an old-fashioned rhubarb dessert? This Farmhouse Rhubarb Crunch is a vintage recipe that’s been in our family for generations.
This easy dessert will remind you of days gone by, maybe gathered around a farmhouse table.
Farmhouse Rhubarb Crunch Recipe
Sweet and tangy with a crunch adds a great contrast this Rhubarb Crunch recipe is a handwritten treasure that came from my grandma.
My husband remembers having a rhubarb patch outside of their farmhouse growing up. His grandma made pie and other desserts with the homegrown rhubarb. He had never eaten raw rhubarb, so he took a bite of ours and realized why people dowse it in sugar and bake it before eating.
I found this rhubarb at the grocery store on a top shelf in the produce case. Rhubarb looks, cuts, and crunches like a reddish stalk of celery.
The crunch adds a nice contrast to a typical sweet dessert like this. A couple more old-fashioned desserts with a sweet filling that we love are our Raspberry German Crumb Cake Bars and Pecan Suprise Bars.
Tips for Success
- The key to any good recipe is using real butter instead of margarine or oil. So be sure to use real butter.
- Butter flavored Crisco or shortening can be used, but we prefer butter.
- Use caution when melting butter not get it so hot it makes a mess all over the microwave. I have a silicone cover for bowls, I just need to get in the habit of using it!
- I like to use old-fashioned oats, but quick oats will also work well.
How to Make Rhubarb Crunch
- Mix the crumb topping together.
- Grease a 9 x 13-inch pan and pour half of the topping in. Press half of the mixture in an even layer across the pan.
- Chop up rhubarb and sprinkle over the top.
- In a saucepan heat water, sugar, and vanilla, but be prepared to stir regularly to prevent the sugar from burning. It only takes a few minutes for the mixture to become clear and I continue to cook and stir for a few more minutes so that it begins to thicken slightly.
- Pour the thickened sugar water over the rhubarb.
- Sprinkle the remaining crumb topping over the beautiful rhubarb dessert.
- Bake for about 50 minutes at 350°F.
The original recipe says to bake for 50 to 60 minutes. I always check my food several minutes sooner to make sure it doesn’t burn because I have a convection oven. This rhubarb crunch looks perfect right at 50 minutes for me. Of course, baking times can vary quite a bit based on the quantity and temperature of the filling.
More Delicious Vintage Recipes:
Here are a few other old-fashioned recipes from our farm family. We hope you enjoy these as much as we do!
- Orange Jello Salad
- Pineapple Marshmallow Dessert
- Applesauce Raisin Cookies
- Carrot Bread
- Bran & Raisin Molasses Muffins
- Texas Yum Yum
Printable Farmhouse Rhubarb Crunch Recipe
Farmhouse Rhubarb Crunch
- 1 cup flour
- 3/4 cup oats
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups chopped Rhubarb *apples can be substituted
- 1 cup sugar
- 1 cup water
- 1 teaspoon vanilla
- Mix together crumb topping. Press half of the mixture into a greased 9 x 13-inch baking pan.
- Cover with chopped rhubarb.
- Combine remaining ingredients in a saucepan and cook over medium-high heat until the mixture is clear and may begin to thicken. Stir often to avoid burning. Pour over rhubarb.
- Top with remaining crumble. Bake at 350°F for 50 to 60 minutes.
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