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Crumb-Topped Rhubarb Crunch

 Crumb-Topped Rhubarb Crunch
For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
6-8 ServingsPrep: 20 min. Bake: 1 hour


  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed
  • 4 cups diced fresh rhubarb or frozen rhubarb
  • 1-1/3 cups sugar
  • 2 teaspoons cornstarch
  • 1 cup cold water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Vanilla ice cream, optional


  • In a large bowl, combine the first four ingredients. Cut in butter
  • until mixture resembles coarse crumbs. Press half of the mixture
  • into a greased 8-in. square 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, at 350° for 1 hour or until bubbly and lightly
  • browned. Serve warm with ice cream if desired. Yield: 6-8 servings.

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Crumb-Topped Rhubarb Crunch (continued)

Nutritional Facts: 1 serving (1 slice) equals 444 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein.