Handwritten recipe for Rhubarb Crunch
by: salvagedrecipes

Rhubarb Crunch with Oatmeal Topping

Rhubarb Crunch
Rhubarb Crunch is a classic springtime dessert that balances tart rhubarb with a sweet, oat-filled crumble topping. Originating from farm kitchens where rhubarb was one of the first harvests of the year, this dish has remained a nostalgic favorite for its comforting texture and vibrant flavor. A simple oat-and-brown sugar crust is layered with tender rhubarb and a sweet, vanilla-scented sauce, then topped with more crumble. Perfect served warm with a scoop of vanilla ice cream, Rhubarb Crunch is beloved for its simplicity, versatility, and the way it showcases rhubarb’s bright tang.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 280 kcal

Ingredients
  

Crust & Topping

  • 1 cup flour
  • 1 cup brown sugar (packed)
  • ½ cup oleo (melted, or butter)
  • 1 tsp cinnamon
  • ¾ cup oatmeal

Filling

  • 4-5 cups rhubarb (peeled and cut into ½-inch pieces)
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1½ tsp vanilla extract

Instructions
 

Step 1: Prepare the Crust and Topping

  • In a mixing bowl, combine flour, brown sugar, melted butter (or oleo), cinnamon, and oatmeal. Mix well until crumbly.

Step 2: Assemble the Base

  • Press half of the crumb mixture evenly into a greased 9×13-inch or 9-inch square baking pan.

Step 3: Add Rhubarb

  • Spread the chopped rhubarb evenly over the base layer.

Step 4: Make the Filling Sauce

  • In a saucepan, combine sugar and cornstarch. Stir in water and cook over medium heat until thickened and clear. Remove from heat and stir in vanilla extract.

Step 5: Assemble the Layers

  • Pour the hot sauce evenly over the rhubarb layer. Sprinkle the remaining crumb mixture evenly over the top.

Step 6: Bake

  • Bake at 350°F (175°C) for 1 hour, until the topping is golden and the filling is bubbling.

Step 7: Serve

  • Serve warm or at room temperature, plain or with ice cream or whipped cream.

Tips

  • Use fresh spring rhubarb for best flavor and texture
  • Cut rhubarb evenly so it cooks uniformly
  • A 9×9 pan yields thicker bars, while 9×13 makes softer squares
  • Serve slightly warm or fully cooled for clean slices
  • Add a pinch of nutmeg to enhance the cinnamon flavor
  • Works well as a make-ahead dessert
  • Delicious with whipped cream or vanilla ice cream
  • Oatmeal topping can be doubled for extra crunch
  • Let cool completely if transporting to a potluck

Nutrition

Calories: 280kcalCarbohydrates: 52gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 40mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 250IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Keyword comfort food, fruit crisp, heirloom recipe, old fashioned, rhubarb dessert, spring baking, vintage dessert
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