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Rhubarb Crunch Recipe

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4.5 8 7
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"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 8-10 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 4 cups sliced fresh or frozen rhubarb
  • TOPPING:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Few drops red food coloring, optional

Nutritional Facts

326 calories: 1 slice, 10g fat (6g saturated fat), 25mg cholesterol, 104mg sodium, 59g carbohydrate (42g sugars, 2g fiber), 3g protein .

Directions

  1. In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm. Yield: 8-10 servings.
Originally published as Rhubarb Crunch in Reminisce March/April 1994, p51


Reviews for Rhubarb Crunch

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
pastiepie
Reviewed Jun. 14, 2014

"I made this with the 4 cups of rhubarb and three sliced apples. Loved it ;)"

MY REVIEW
mythyagain@yahoo.com
Reviewed May. 26, 2013

"It's great served slightly warm with a scoop of ice cream."

MY REVIEW
kristin_wolfie
Reviewed May. 25, 2013

"Nice flavor, a lot of sugar and final product to too soupy."

MY REVIEW
Spiffy64
Reviewed May. 25, 2013

"Very delicious. When doubled it makes a full 13x9 pan. So good, we had no leftovers. Good rhubarb flavor and the topping was delicious. Served with strawberry swirl ice-cream for an additional berry flavor. Definitely a keeper!"

MY REVIEW
ckranz
Reviewed May. 15, 2013

"This was very easy & very good. I will definitely make it again - soon!"

MY REVIEW
Mommerz
Reviewed May. 29, 2011

"Very Good! The family loved it. A little bit of sweet, tart & crunch in each serving. We're making it again tonight!"

MY REVIEW
Judi720
Reviewed Jun. 12, 2010

"Great taste and really easy to make. Would definetly make again."

MY REVIEW
lhalek
Reviewed Jun. 25, 2009

"Mmmm, yummy, perfect amount of sweetness and a good crunchy crust and creamy rhubarb inside, will make again."

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