Rhubarb Crisp Crunch

Great with ice cream or whipped topping! I have also added 1 1/2 cups of strawberries with the rhubarb and that is REALLY good! Enjoy!!
Photo by Amy W.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

12

servings

Ingredients

  • Crust/Topping:

  • 1

    cup softened or melted butter

  • 2

    cups brown sugar, packed

  • 2

    cups oatmeal (divided)

  • 2

    cups flour

  • 1 1/2 - 2

    tsp cinnamon

  • Filling:

  • 4

    cups diced rhubarb

  • 1 1/2

    cups white sugar

  • 1 1/2

    cups water

  • 3

    T cornstarch

  • 1

    tsp vanilla

Directions

Preheat oven to 300 degrees. Mix crust ingredients until crumbly using 1 1/2 cups of the oats, then press about 1/2 (or less) of it into a greased 9 x 13 pan; add the remaining oats for topping. Put diced rhubarb on top of crust. On stove top, cook sugar, water, cornstarch, and vanilla until thick and clear (stirring constantly). Pour over rhubarb. Top with remaining crumb mixture. Bake for 1 hour or until bubbly. Let cool before serving.

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