Rhubarb Crunch

Excellent combination of sweet and tart in this crunch made with fresh rhubarb.


9 servings


1 cup all-purpose flour
1 cup old-fashioned oats
1 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter or margarine
4 cups diced fresh rhubarb
1 1/3 cups granulated (white) sugar
2 teaspoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
vanilla ice cream, optional


Preheat oven to 350°F (177°C). Grease an 8-inch square baking dish.

In a large bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into the prepared baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.

In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.

Bake, uncovered, for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 hour

Additional Information

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

Amount per serving: 444 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein.

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