This Rhubarb Crunch recipe features a delicious crunch base, fresh rhubarb, a melt-in-your mouth crumble topping and a special syrup that is poured over the top before baking, making it different from any crunch I’ve ever tasted. Colin’s mom makes this in the spring, with rhubarb fresh from the garden, and our family looks forward to it every year.
Ingredients
- 4 cups rhubarb (chopped)
- 1 1/4 cup all-purpose flour
- 1 cup oats
- 1 1/4 cup light brown sugar (packed)
- 1/2 cup melted butter
- 1 teaspoon ground cinnamon
Directions
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Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter. |
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Press one-half of crumb mixture into a buttered 7″x11″ or 8.5″x11″ baking dish. |
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Sugar Sauce: 1 cup granulated sugar Whisk sugar, cornstarch and water together in a glass bowl. |
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Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb. |
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Top with remaining crumb mixture. |
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Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes. |
Note
If you’re a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups. However, you wouldn’t want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.
IT'S ME, SERENA!
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THE FARM CHICKS
P.O. BOX 9866
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COPYRIGHT 2026
THE FARM CHICKS
P.O. BOX 9866
SPOKANE, WA 99209
I like a bit of a raspberry or strawberry flavor so into the sugar mix I added a small box of sugar free raspberry jello! Tastes fantastic!!
Sounds delicious!
Serena, I have to tell you. I have made this off and on for a few years now and I am finally letting you know how fabulous this recipe is! A family favorite. Today I am going to throw in some sweet strawberries and I cannot wait to get it into my belly!
Thank you so much for sharing this recipe. It is definitely a keeper.
can you use frozen rhubarb?
I don’t recommend it. Fresh is best.
I made this in a 9×13 pan. I doubled the crumb mixture and rhubarb; however I used the same amount of sauce that the recipe called for.
If you use frozen rhubarb, just thaw and allow the juice to drain off, BUT DO NOT SQUEEZE OUT ALL THE JUICE!! Works perfectly when I make strawberry rhubarb pie!!