Before we dive in, I just want to say — thank you. Truly. If you’re here, it means you’re either a fellow rhubarb lover, a crumble fanatic, or someone with a soft spot for nostalgic desserts that make your kitchen smell like childhood. You’re my people. Now, Rhubarb Crunch Recipe.
This Rhubarb Crunch is the kind of recipe that makes you want to stand by the oven, just breathing in that warm, sweet-tart perfume of baked fruit and cinnamon oats. It’s rustic, it’s humble, and it is absolutely magical when served warm with a scoop of vanilla ice cream. Crunchy on top, juicy in the middle, and that perfect balance of sweet and tart — it’s everything a summer dessert should be.
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What is Rhubarb Crunch?
Rhubarb Crunch is a classic dessert where tangy rhubarb is baked beneath a buttery, golden oat topping. Think of it as the delicious lovechild of a crisp and a crumble — the rhubarb gets syrupy and soft, while the topping turns golden and crunchy.
Reasons to Love This Recipe
It’s incredibly easy and beginner-friendly.
Perfect for spring and summer when rhubarb is in season.
You can serve it warm or chilled.
Pairs beautifully with ice cream, yogurt, or whipped cream.
And most importantly: the flavor. Sweet brown sugar + zingy rhubarb = unforgettable.
What Does Rhubarb Crunch Taste Like?
Tart, jammy rhubarb balances beautifully with the warm sweetness of brown sugar and oats. The topping bakes into a crispy, caramelized layer that contrasts perfectly with the soft, almost custardy fruit base. It’s not too sweet — and that’s the beauty of it.
Benefits of Making This Rhubarb Crunch
Quick to prep
Minimal ingredients
Great for using up garden rhubarb
Freezer-friendly (bake now, enjoy later!)
Easily doubled for a crowd
Ingredients
Filling:
4 cups chopped rhubarb
1 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Topping:
1 cup rolled oats
1 cup brown sugar
1 cup all-purpose flour
½ cup unsalted butter, melted
½ teaspoon cinnamon
Pinch of salt
Tools You’ll Need
9×9-inch baking dish
Mixing bowls
Spatula or spoon
Measuring cups & spoons
Knife and cutting board
Optional Additions or Substitutions
Swap half the rhubarb for strawberries for a sweeter twist
Use quick oats if you don’t have rolled oats — it’ll still crunch
Add chopped nuts to the topping for texture
Sub coconut oil for butter to make it dairy-free
Replace granulated sugar with honey or maple syrup (but reduce slightly)
How to Make Rhubarb Crunch
Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
Step 2: In a mixing bowl, combine chopped rhubarb, granulated sugar, flour, and vanilla. Mix until coated, then spread evenly into the prepared dish.
Step 3: In another bowl, stir together oats, brown sugar, flour, cinnamon, and salt. Pour in melted butter and mix until crumbly.
Step 4: Try to Sprinkle oat topping evenly over the rhubarb mixture.
Step 5: Move to Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.
Step 6: Let cool for 15 minutes before serving. Enjoy warm with ice cream or whipped cream.
What to Serve With Rhubarb Crunch
A big scoop of vanilla ice cream (my personal favorite)
Fresh whipped cream or Greek yogurt
A drizzle of custard
Pair with tea or coffee for a cozy dessert moment
Tips for the Best Rhubarb Crunch
Use fresh rhubarb — bright red stalks are the sweetest
Don’t skip the vanilla — it really brings out the rhubarb
For extra crunch, broil for the last 2 minutes (just keep an eye on it!)
Let it sit before serving — the juices need time to settle
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 300°F for 10 minutes or microwave in short bursts.
Freeze fully baked and cooled crunch for up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just thaw and drain well before using.
Can I make it gluten-free?
Absolutely — just use a gluten-free flour blend and certified GF oats.
Is this very tart?
It’s balanced — the sugar and topping mellow the tartness perfectly.
Can I double the recipe?
Yes! Just bake it in a 9×13-inch pan and extend the baking time by 10–15 minutes.
Final Thoughts
This Rhubarb Crunch is everything a cozy dessert should be — simple, satisfying, and made with love. Whether you’re making it for a family dinner or just because it’s Tuesday, it delivers every single time. I’m still kicking myself for not photographing the steam rolling off that first scoop — it was THAT good.
Want more fruit-forward desserts? Try my Peach Cobbler Bars or Honey Roasted Peach Crumble next!
Show Me Your Crunch!
If you make this Rhubarb Crunch, I’d love to see it! Leave a review, drop a comment, or tag your photos on Pinterest so we can swoon over that golden oat topping together.
Nutritional Information (Per Serving)
Calories: 325 kcal
Carbs: 54g
Fat: 11g
Protein: 3g
Fiber: 2g
Sugar: 34g
Servings: 9
Rhubarb Crunch
Equipment
- 9×9-inch baking dish
- Mixing bowls (2)
- Measuring cups and spoons
- Spoon or spatula
- Knife and cutting board
Ingredients
- For the Rhubarb Base:
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup rolled oats
- 1 cup brown sugar
- 1 cup all-purpose flour
- ½ cup unsalted butter melted
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In a mixing bowl, toss chopped rhubarb with granulated sugar, flour, and vanilla extract. Spread evenly in the prepared dish.
- In a separate bowl, combine rolled oats, brown sugar, flour, cinnamon, and salt. Add melted butter and stir until crumbly.
- Sprinkle the topping evenly over the rhubarb layer.
- Bake for 40–45 minutes or until topping is golden brown and filling is bubbling.
- Let cool for 15 minutes before serving. Serve warm with ice cream or whipped cream.
