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Springtime Rhubarb Crunch


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Rate this recipe 4.5/5 (6 Votes)


  • 1 c. brown sugar, packed
  • 3/4 c. quick-cooking oats, uncooked
  • 1 c. all-purpose flour
  • 1/2 c. butter, melted
  • 1 t. vanilla extract
  • 4 c. rhubarb, sliced
  • 1 c. sugar
  • 1/2 c. water
  • 2 T. cornstarch


Adapted from


Step 1

Combine brown sugar, flour, oats and butter. Press half of the mixture into the bottom of a lightly greased 8"x8" baking pan; set aside.

In a large saucepan, combine rhubarb, sugar, water and cornstarch; cook until clear. Add vanilla. Pour rhubarb mixture over crust; cover with remaining oat mixture.

Bake at 350 degrees for 40 to 45 minutes. Cool.

Serves 6 to 8.


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