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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 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 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 oat crumble on top and on the bottom, which makes it twice as good!!
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
- 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.”
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!
Frequently Asked Questions
Let the dessert cool completely before covering with plastic wrap. Leave on the counter for up to 2 days or refrigerate for 5 days.
Yes! You can use half rhubarb and half strawberries. A strawberry rhubarb crisp is the perfect balance of sweet and tangy!
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.
Other Rhubarb Desserts You’ll Love
Easy Rhubarb Sauce on ice cream
Rhubarb Crunch
Equipment
- One 8×8 or 9×9 inch baking pan
Ingredients
- 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
Instructions
- 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.
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.