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Fresh Rhubarb Crunch

 Fresh Rhubarb Crunch
"My siblings and children all love this family-favorite recipe. My mother used to make it often. It's irresistible served warm, with a scoop of vanilla ice cream." Suzanne Perry, Elm Grove, WI
9 ServingsPrep: 20 min. Bake: 45 min.


  • 1 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 4 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Vanilla ice cream, optional


  • In a small bowl, combine the brown sugar, flour, oats and cinnamon;
  • stir in butter. Press half of the mixture into an 8-in. square
  • baking dish. Top with rhubarb.
  • In a small saucepan, combine sugar and cornstarch. Gradually stir in
  • water until smooth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Stir in vanilla. Pour over rhubarb.
  • Sprinkle with remaining brown sugar mixture. Bake at 350° for
  • 45-50 minutes or until bubbly. Serve warm with ice cream if desired.
  • Yield: 9 servings.
Nutritional Facts: 1 serving (calculated without ice cream) equals 350 calories,

2 of 2

Fresh Rhubarb Crunch (continued)

Nutritional Facts: 11 g fat (7 g saturated fat), 27 mg cholesterol, 84 mg sodium, 63 g carbohydrate, 2 g fiber, 3 g protein.