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Sweet and tangy rhubarb filling in an earthy oatmeal crumble showing an old-fashioned rhubarb crunch in a white baking dish.
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Rhubarb Crunch

Sweet and tangy with an earthy oatmeal crumble this old-fashioned favorite rhubarb crunch recipe is delicious.
Course Dessert
Cuisine American
Keyword Rhubarb Crunch
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 15 servings
Calories 219kcal
Author Jennifer Osterholt

Equipment

Ingredients

Crumb Topping

  • 1 cup flour
  • 3/4 cup old-fashioned oats
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon

Filling

  • 4 cups chopped Rhubarb *apples can be substituted
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch

Instructions

  • 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 uncovered at 350°F for 50 to 60 minutes.

Notes

  • Rhubarb can be substituted for half rhubarb and half strawberry mixture if preferred. 

Nutrition

Calories: 219kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg