Rhubarb Crunch


I LOVE rhubarb! I know it’s one of those foods where you either love it or hate it. I do love not only the taste, but also love the memories I get when I eat it. This recipe is my grandmas. She had a huge garden in her backyard and my sister and I would eat rhubarb dipped in sugar in the summer when we would visit. My grandma passed away when I was in kindergarten so it’s nice to be able to bake how she did and remember her. So, get your aprons on, cut up some rhubarb and let’s get to baking!

What you will need:

8 x 8 inch square pan sprayed with nonstick spray

1 cup flour
3/4 cup uncooked oatmeal
1 cup light brown sugar, packed
1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon

For the filling:

3 cups rhubarb cut small
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

Note: This recipe can easily be doubled to fit a 9 x 13 inch pan.

Preheat oven to 350 degrees fahrenheit. In a bowl, combine flour, oatmeal, brown sugar, melted butter an cinnamon until crumbly. Press half onto the bottom of your prepared pan.


Evenly spread the rhubarb on top. Set aside.

In a pot over medium heat, combine granulated sugar, water, cornstarch, and vanilla. Stir frequently until mixture is thick. Pour over the rhubarb.


Evenly sprinkle the remaining oatmeal crumble over that.

Bake for about 40 minutes (or 1 hour if you doubled it). Allow to cool for 1 hour before cutting and enjoying! Cover and store in the fridge.

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