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Crumb-Topped Rhubarb Crunch Recipe

Crumb-Topped Rhubarb Crunch Recipe

For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:6-8 servings


  • 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 vanilla extract
  • Vanilla ice cream, optional


  • 1. 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.
  • 2. 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.
  • 3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
  • 4. Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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.