Description

A classic and comforting dessert, this Rhubarb Crunch features tender, tart rhubarb baked under a buttery brown sugar oat topping. It’s sweet, tangy, and incredibly easy to make — perfect for spring and summer gatherings or a cozy weeknight treat.

Ingredients

Scale

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

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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.

Notes

You can substitute half the rhubarb with strawberries for a sweeter variation.

To make it gluten-free, use gluten-free flour and certified GF oats.

Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

This dessert also freezes well — bake, cool completely, then wrap tightly and freeze for up to 3 months.