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Rhubarb Crunch

 Rhubarb Crunch
"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."
8-10 ServingsPrep: 20 min. Bake: 50 min.


  • 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
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Few drops red food coloring, optional


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 326 calories,

2 of 2

Rhubarb Crunch (continued)

Nutritional Facts: 10 g fat (6 g saturated fat), 25 mg cholesterol, 104 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.