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
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Perfect balance of tart and sweet: Rhubarb and sugar are a match made in heaven.
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That crunchy topping! Buttery oats and brown sugar = texture perfection.
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Simple ingredients: You probably have everything you need already.
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Crowd-pleaser: Great for potlucks, picnics, and Sunday suppers.
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Versatile: Serve it warm, chilled, or even for breakfast.
📝 Ingredients (6 Servings)
For the Filling:
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4 cups fresh rhubarb, sliced into ½-inch pieces
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1 cup granulated sugar
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1 tbsp cornstarch
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1 tsp vanilla extract
For the Crunch Topping:
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1 cup all-purpose flour
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¾ cup quick-cooking oats
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¾ cup brown sugar
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½ cup butter, melted
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¼ tsp cinnamon (optional)
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Pinch of salt
⏱ Prep & Bake Time
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Prep Time: 15 minutes
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Bake Time: 35–40 minutes
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Total Time: 55 minutes
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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
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Seasonal star: Rhubarb is freshest and most flavorful in late spring and early summer.
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Perfect for gatherings: Rustic and shareable.
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Easy to transport: Great for outdoor picnics and potlucks.
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Pairs beautifully: With berries, vanilla bean, or citrus zest.
💡 Tips & Variations
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Add strawberries: Mix in 1–2 cups for a sweet-tart berry twist.
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Try almond extract: Swap for vanilla for a nutty note.
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Make it gluten-free: Use a 1:1 gluten-free flour blend.
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Switch up the oats: Old-fashioned rolled oats work for a chewier topping.
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Add nuts: Chopped pecans or walnuts for a buttery crunch.
🧊 Storage & Reheating
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Fridge: Store covered for up to 5 days.
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Freezer: Freeze fully baked and cooled for up to 1 month.
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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:
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Only the stalks are edible—leaves are toxic.
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The redder the stalk, the sweeter the flavor.
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It freezes well, so stock up in-season!