Rhubarb Crunch
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.
Equipment
- 9x9-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 9x9-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.