Rhubarb Crunch

If you’re lucky enough to find fresh rhubarb at your local market, this is the first thing you should bake. Rhubarb Crunch is an old-school American favorite—a sweet-tart fruit filling topped with a crisp, golden oat crumble.
It’s simple, rustic, and absolutely addictive served warm with a scoop of vanilla ice cream.

Whether you grew up with rhubarb desserts or you’re trying them for the first time, this dish is a must-make for summer baking. With just a few pantry staples, you’ll have a comforting dessert bursting with tangy flavor and buttery crunch.


🥄 Why You’ll Love Rhubarb Crunch

  • Perfect balance of tart and sweet: Rhubarb and sugar are a match made in heaven.

  • That crunchy topping! Buttery oats and brown sugar = texture perfection.

  • Simple ingredients: You probably have everything you need already.

  • Crowd-pleaser: Great for potlucks, picnics, and Sunday suppers.

  • Versatile: Serve it warm, chilled, or even for breakfast.


📝 Ingredients (6 Servings)

For the Filling:

  • 4 cups fresh rhubarb, sliced into ½-inch pieces

  • 1 cup granulated sugar

  • 1 tbsp cornstarch

  • 1 tsp vanilla extract

For the Crunch Topping:

  • 1 cup all-purpose flour

  • ¾ cup quick-cooking oats

  • ¾ cup brown sugar

  • ½ cup butter, melted

  • ¼ tsp cinnamon (optional)

  • Pinch of salt


⏱ Prep & Bake Time

  • Prep Time: 15 minutes

  • Bake Time: 35–40 minutes

  • Total Time: 55 minutes

  • Yield: 6 servings


👩‍🍳 Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish.

Step 2: Make the Filling

In a bowl, combine rhubarb, sugar, cornstarch, and vanilla. Toss to coat and pour into the baking dish.

Step 3: Prepare the Crunch Topping

In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Stir in the melted butter until crumbly.

Step 4: Assemble and Bake

Sprinkle the topping evenly over the rhubarb. Bake for 35–40 minutes or until the top is golden and crisp, and the filling is bubbling.

Step 5: Cool and Serve

Let cool for 10–15 minutes before serving. Enjoy warm with ice cream or chilled as a snack.


🌞 Why It’s a Summer Essential

  • Seasonal star: Rhubarb is freshest and most flavorful in late spring and early summer.

  • Perfect for gatherings: Rustic and shareable.

  • Easy to transport: Great for outdoor picnics and potlucks.

  • Pairs beautifully: With berries, vanilla bean, or citrus zest.


💡 Tips & Variations

  • Add strawberries: Mix in 1–2 cups for a sweet-tart berry twist.

  • Try almond extract: Swap for vanilla for a nutty note.

  • Make it gluten-free: Use a 1:1 gluten-free flour blend.

  • Switch up the oats: Old-fashioned rolled oats work for a chewier topping.

  • Add nuts: Chopped pecans or walnuts for a buttery crunch.


🧊 Storage & Reheating

  • Fridge: Store covered for up to 5 days.

  • Freezer: Freeze fully baked and cooled for up to 1 month.

  • Reheat: Warm in a 300°F oven or microwave individual portions.

Pro tip: Always serve with vanilla ice cream or whipped cream!


🍓 What’s So Special About Rhubarb?

Rhubarb is technically a vegetable, but it’s used as a fruit in desserts for its tart, tangy flavor.
Its natural acidity pairs beautifully with sugar and butter, making it ideal for crisps, pies, and cobblers. Just remember:

  • Only the stalks are edible—leaves are toxic.

  • The redder the stalk, the sweeter the flavor.

  • It freezes well, so stock up in-season!

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