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Crumb-Topped Rhubarb Crunch

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

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 slice: 444 calories, 12g fat (7g saturated fat), 31mg cholesterol, 130mg sodium, 82g carbohydrate (61g sugars, 3g fiber), 4g protein.

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Reviews

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Average Rating:
  • PHYLLIS ALLEN
    Jun 30, 2013

    No comment left

  • kelschrage
    Aug 26, 2011

    This cobbler is FANTASTIC! I usually use whatever berries and rhubarb I have in the house - and it always turns out great. I do think the recipe is a bit sweet, so I do reduce the amount of sugar used in with the cornstarch & vanilla.

  • LoriR1234
    Jun 23, 2011

    Loved it!! I used a pound of rhubarb and it was perfect. Slightly tart, but crunchy bottom was very tasty. Would for sure repeat this one.

  • slug9000
    Jul 23, 2010

    I loved this! It was delicious. Going forward, I will probably make a couple of changes - I will probably add more rhubarb and cut down a little on the brown sugar (but not much). I will also probably put 2/3 of the crumb mixture on top instead of just half - I love the crunch on top of the tart rhubarb! Absolutely delicious. Even my boyfriend, who doesn't really love fruit-based desserts (he prefers chocolate) went back for seconds!

  • mwaxham
    Apr 15, 2010

    This recipe was too sweet for my taste. I like to taste the tartness of the rhubarb. I would cut the sugar in the boiled mixture down to 2/3 cup. Otherwise it was good.

  • krystaljoy
    Jan 29, 2010

    No comment left

  • MICHIGANGIRL
    May 23, 2009

    SORRY, I FORGOT TO MENTION TO YOU THAT YOU WOULD BE BAKING THIS DOUBLED RECIPE IN A 9x13 PAN. FOR GENERAL PURPOSES, WHEN DOUBLING A RECIPE YOU DO NOT DOUBLE ANY OF THE SALT YOU ARE ADDING! IT WILL MAKE THE RECIPE WAY TOO SALTY!

  • MICHIGANGIRL
    May 23, 2009

    YOU CAN DOUBLE THIS RECIPE; JUST ADD ABOUT 5-7 MINUTES OF EXTRA BAKING TIME TO THE ORIGINAL TIME.WHY DOESN'T THIS RECIPE LIST THE POTASSIUM CONTENT? ALOT OF THE RECIPES ON THIS SITE DO AND I REALLY NEED THOSE FIGURES FOR MY DAILY LOW-POTASSIUM DIET. CAN ANYONE OFFER ME AN ANSWER?

  • Dianag
    May 22, 2009

    No comment left

  • Grammadi52
    May 22, 2009

    Why are Rhubarb Crunch recipes always so small and in an 8" square pan? This wouldn't last 5 minutes in my family!!