Rhubarb Crunch

Rhubarb Crunch


Delicious Rhubarb Crunch Dessert



1 cup all-purpose flour

3/4 cup quick-cooking oatmeal

1 cup brown sugar

1/2 cup melted butter

1 teaspoon cinnamon

4 cups diced rhubarb

1 cup white sugar

1 cup water

2 tablespoons cornstarch

Vanilla ice cream or whipped cream (for serving)


Preheat your oven to 350°F (175°C).
In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.

Press half of the crumb mixture into a greased 9×9-inch or 11×7-inch baking pan.

Spread the diced rhubarb evenly over the crumb layer in the pan.


In a small saucepan, combine the white sugar, water, and cornstarch. Bring to a boil over low heat, stirring continuously until the mixture thickens and becomes clear.


Pour the thickened sugar mixture over the rhubarb in the pan.
Top with the remaining crumb mixture.
Bake for 1 hour. Allow to cool slightly before serving.


Serve warm, topped with vanilla ice cream or whipped cream. Enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 370 kcal per serving | Servings: 8

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