If you love a crispy oat topping, this Rhubarb Crunch recipe is for you! It’s got the buttery crumble on top AND below the perfectly tart rhubarb filling – yum!!!Jump to Recipe
Hey rhubarb season….is that you I see?! Nice to finally see you again, dear friend!!
Rhubarb is one of those things people seem to either love or want absolutely nothing to do with. For me, I just cannot wait to get my hands on it!! I always make my super simple Rhubarb Berry Jam (gotta fill the freezer!), followed by Rhubarb Cookies, Rhubarb 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-brown-sugar-oat crumble on top and on the bottom, which makes it twice as good!!
So when you add the crunchy topping, the soft and tart rhubarb filling and top ‘er off with a scoop of vanilla ice cream… we’re talking 10/10 amazing! Try it and you’ll see exactly why this is one of my first go-to recipes when rhubarb season rolls around! (Oh, then followed by my favorite!!)
How do you make Rhubarb Crunch?
First, you’ll make the crumb mixture by combining flour, oats, brown sugar, butter and cinnamon. Once it’s combined, you’ll press half of it into your pan. (You can use an 8×8, 9×9 or 8×11″ pan).
Next, you’ll simply place the diced rhubarb over the “crust.” 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.
Then, you’ll top it with the remaining crumbs and bake until the outer edges are bubbly, the rhubarb is soft and the crumb 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. Therefore you’ll definitely need a spoon to eat it while it’s hot but is almost a “bar” when cold.
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 the dessert!
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Printable Rhubarb Crunch recipe below!
- 1 c flour
- 3/4 c quick oats
- 1 c brown sugar
- 1/2 c butter melted
- 1 tsp ground cinnamon
- 4 c diced fresh rhubarb
- 1 c sugar
- 2 tbsp cornstarch
- 1 c water
- 1 tsp 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.
- Cover the crust with 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. Pour over the rhubarb.
- 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.