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If you love a crispy oat topping, this Rhubarb Crunch recipe is for you! It’s got the buttery crumble on top AND bottom the perfectly tangy rhubarb filling – perfect with a scoop of ice cream!

Rhubarb crunch on a white plate with a scoop of ice cream on top.

Rhubarb is one of those things people seem to either love or want absolutely nothing to do with. For me, I love all things rhubarb!! I always make my super simple Rhubarb Berry Jam (gotta fill the freezer!), followed by Rhubarb CookiesRhubarb Berry No Churn Ice Cream and this AMAZING Rhubarb Crunch!!

I realize there are many recipes out there for rhubarb crisp, but this one is called rhubarb “crunch” for a reason. It’s got a buttery oat crumble on top and on the bottom, which makes it twice as good!!

A scoop of rhubarb crunch in a white dish with a scoop of melting vanilla ice cream on top.

So when you add the crumble topping, the soft and tart rhubarb filling and top it all off with a scoop of vanilla ice cream… we’re talking 10/10 amazing! Try it and you’ll see exactly why this easy dessert is one of my favorite rhubarb recipes when rhubarb season rolls around!

Ingredients needed to make a rhubarb crunch all laid out on a white background.

Ingredients Needed

  • All-Purpose Flour
  • Oats – You can use old-fashioned oats OR quick oats.
  • Brown Sugar – Light or dark brown sugar works great.
  • White Sugar
  • Butter – I prefer salted butter.
  • Ground Cinnamon
  • Rhubarb
  • Cornstarch
  • Water
  • Vanilla Extract 

How do you make Rhubarb Crunch?

First, you’ll combine the topping ingredients in a medium bowl. Once it’s combined, you’ll press half of the mixture into your baking dish. (You can use an 8×8, 9×9 or 8×11″ pan). 

Next, you’ll place the diced rhubarb over the “crust.”

Diced rhubarb in a glass dish.

Then, you’ll whisk together sugar, cornstarch, water and vanilla over medium heat until it’s boiling and has thickened a bit. Pour this over the rhubarb.

Lastly, top with the remaining oat mixture and bake until the outer edges are bubbly, the rhubarb is soft and the crisp topping is beginning to brown. 

I like to eat this warm with vanilla ice cream or whipped topping! However, it’s also really delicious at room temperature or even cold out of the fridge. FYI – when it cools, it does set up quite a bit. 

Can you use frozen rhubarb for Rhubarb Crunch?

Do you freeze any leftover rhubarb when the rhubarb season is coming to an end? If you do, just remember that you CAN make this Rhubarb Crunch with frozen rhubarb! Here’s how…

First, remove the rhubarb from the freezer and let it thaw completely in the fridge or on the counter. Then drain the excess liquid off (being careful not to squeeze the rhubarb as you want that moisture left in it). Now, you’re ready to measure it and add it to this delicious recipe!

A fork grabbing a bite of rhubarb crunch out of a small bowl.

Frequently Asked Questions

How do you store Rhubarb Crunch?

Let the dessert cool completely before covering with plastic wrap.  Leave on the counter for up to 2 days or refrigerate for 5 days.

Can I use rhubarb AND strawberries?

Yes!  You can use half rhubarb and half strawberries.  A strawberry rhubarb crisp is the perfect balance of sweet and tangy!

​Can I double this and bake it in a 9×13-inch pan?

Yes!!!  Making a double batch is a great idea and a 9×13-inch pan is the perfect size.  You may need to bake it a few minutes longer.

A square ramekin with rhubarb crunch and a scoop of vanilla ice cream.

Other Rhubarb Desserts You’ll Love

Rhubarb Custard Bars

Easy Rhubarb Sauce on ice cream

Rhubarb Dump Cake

Homemade Rhubarb Custard Pie

Rhubarb Crunch on a white plate with a scoop of vanilla ice cream on top.

Rhubarb Crunch

Author: Kelsey
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
If you love a crispy oat topping, this Rhubarb Crunch is for you! It's got the buttery crumble on top AND below the perfectly tart rhubarb filling – yum!!!


  • One 8×8 or 9×9 inch baking pan


  • 1 cup flour
  • 3/4 cup quick oats
  • 1 cup brown sugar
  • 1/2 cup butter melted
  • 1 teaspoon ground cinnamon
  • 4 cups diced fresh rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla


  • Preheat oven to 350°F and grease a 9" square baking pan; set aside.
  • Combine the flour, oats, brown sugar, butter and cinnamon. Mix until crumbly and press half of the crumbs into the prepared pan.
    1 cup flour, 3/4 cup quick oats, 1 cup brown sugar, 1/2 cup butter, 1 teaspoon ground cinnamon
  • Cover the crust with rhubarb.
    4 cups diced fresh rhubarb
  • In a small saucepan, combine the sugar, cornstarch, water and vanilla. Stir well, then cook over medium heat until thick and clear, stirring frequently. Add red food coloring, if you'd like. Pour over the rhubarb.
    1 cup sugar, 2 tablespoons cornstarch, 1 cup water, 1 teaspoon vanilla
  • Top with remaining crumbs.
  • Bake for 50-60 minutes, or until rhubarb is soft and crumble is golden brown.
  • Let cool a bit, then serve with whipped cream or vanilla ice cream.


Add a drop or two of red food coloring to the sugar/cornstarch mixture, if desired.


Calories: 340kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 226mg | Fiber: 2g | Sugar: 41g | Vitamin A: 315IU | Vitamin C: 4.5mg | Calcium: 74mg | Iron: 1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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  1. Does this need to be refrigerated if there are leftovers? Or can it sit on the counter for a couple days? I am assuming leftovers will get soft. Would putting it back in the oven, or air fryer for a while, crisp it back up again? Thank you.