• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Oat&Sesame

  • Home
  • Recipe Index
    • all recipes
    • Easy Recipes
    • Healthy Recipes
    • MIND Diet Recipes
    • Vegan Recipes
    • Vegetarian Recipes
  • Traveling & Eating
    • Africa Travel
      • Morocco
    • Central America Travel
    • Europe Travel
      • Amsterdam & Haarlem | Netherlands
      • Greece
      • Spain
      • Prague | Czech Republic
    • Mexico Travel
      • Tulum & Merida
    • U.S. + Canada Travel
      • Arizona
      • Colorado
      • Maine
      • New Mexico
      • New York
      • Texas
      • Utah
      • Toronto | Canada
  • About Me
    • Work With Me
    • Disclosure & Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Old Fashioned Rhubarb Crunch with Crumble Top

May 18, 2016 by Emily Brees 13 Comments - This post may contain affiliate links.

Jump to Recipe

It’s Rhubarb Week at OatandSesame and we’re off to a great start with this Old-Fashioned Rhubarb Crunch! A sweet family recipe that’s great over ice cream!

Emily with stalks of Rhubarb

Fellow Rhubarbians can follow my Pinterest feed for everything rhubarb. Aptly named Rhubarbia – my imaginary land of rhubarb that I’d love to live in. One day I’m going to write a children’s book about this dreamy land where the stalks grow so big you can run underneath their leaves.

Ok. Back to reality where my rhubarb is producing lots of thick stalks to create rhubarb crisps! My sister-in-law shared this family recipe with me last season and I finally got a chance to try it out.

This Rhubarb Crunch recipe different from classic rhubarb crisp, at least from the one I grew up with. It has one has a bottom crust and a top crumble – which is maybe why it’s called a crunch instead of a crisp!

There is also a syrup poured on top of the rhubarb – a technique I have never used. It was exciting to try this out!

Rhubarb Crunch baked

How to Make Rhubarb Crunch

STEP 1: Bottom Crunch Layer.

Mix all ingredients for the bottom crunch layer. Press half into pan.

STEP 2: Chop Rhubarb.

Add chopped rhubarb on top of the crunch layer. 

Rhubarb - chopped

Step 3: Make syrup.

Heat syrup ingredients on the stovetop until it starts to thicken. Pour over chopped rhubarb. 

NOTE: The syrup is very sweet. I only use about 1/2 when I make this. Stacy makes a comment below that she added sweet peaches, skipped the syrup and there was plenty of sweetness.

Step 4: Top with remaining crunch topping.

Sprinkle the remaining pieces of crumble to top the rhubarb.

Rhubarb Crunch with crumble topping

Step 5: Bake.

Bake until golden and crisp. Serve over vanilla ice cream.

Rhubarb Crunch on plate with ice creamPIN IT!

It is a great start to rhubarb week.

Go all out with these
rhubarb essentials!

5 from 7 votes
Print
Old Fashioned Rhubarb Crunch
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

A family recipe for rhubarb crunch with loads of rhubarb and a thick, crumbly oat layer.

Course: Dessert
Cuisine: American
Keyword: crisp, dessert, rhubarb
Servings: 8 servings
Calories: 400 kcal
Author: Grandma Marler for Oat&Sesame
Ingredients
  • 4 cups diced rhubarb
Bottom Layer + Crunch Topping
  • 1 cup all-purpose flour GF option to sub oat flour
  • 3/4 cup oatmeal
  • 1 cup brown sugar, firmly packed (reduce sugar to 3/4 cup for a less sweet topping)
  • 1/2 cup melted butter or coconut oil
  • 1 tsp cinnamon
Syrup:
  • 1 cup sugar
  • 2 tbsp cornstarch or tapioca starch
  • 1 cup water
  • 1 tsp vanilla extract
Instructions
  1. Mix the bottom layer/topping ingredients in a bowl until crumbly. Press 1/2 to 3/4 of the mixture into a greased 8″ pan.

  2. Cover with chopped rhubarb.

  3. Make the syrup: Put just a portion of the water into the cornstarch and mix – this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 -8 min.

  4. Pour about three quarters of the syrup over the rhubarb (see Notes). Top with remaining crunch topping.

  5. Bake at 350° for 40 minutes.
Notes

*This recipe is super sweet – I would suggest cutting back on the sugar within the crunch and I only used 3/4 of the syrup.

Nutrition Facts
Old Fashioned Rhubarb Crunch
Amount Per Serving (1 g)
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.

more rhubarb for you

Strawberry Rhubarb Baked Oatmeal overhead with strawberries in rows on the top of baked oatmeal.
Strawberry Rhubarb Baked Oatmeal
Rhubarb BBQ Sauce
Rhubarb BBQ Sauce
Roasted Rhubarb Muffins with Granola Crunch Top
Vanilla Rhubarb Loaf Cake with strips of rhubarb lining the top of the cake.
Vanilla Rhubarb Loaf Cake
Rhubarb Dessert
Previous Post: « Zucchini + Sweet Corn Risotto with Shrimp
Next Post: Gluten Free Ginger Rhubarb Muffins with Granola Crunch »

Reader Interactions

Comments

  1. Brian Jones

    March 21, 2017 at 3:26 am

    I have to say I am not a huge rhubarb eater although I do love it in savouries particularly aside oily fish, although this really does sound delicious.

    Reply
    • Emily

      March 21, 2017 at 8:34 am

      Brian, I’m not sure we can still be friends. 🙂 Just kidding! Rhubarb is definitely an all in or all out taste! My neighbors little boy comes over and eats it right out of my garden! No sugar! He’s hard core! I’m always looking for savory dishes to use it in – hope you have some on your blog!

      Reply
  2. Just Jo

    March 21, 2017 at 3:39 am

    Ooo yeah baby – could I move to rhubarb land with you please? lol. We call this sort of pie “crumble pies” when they have a pastry bottom and a crumble topping. I hope my grocer still has some rhubarb left as I’m now craving your pie! Love a little cinnamon with rhubarb and oats.

    Reply
    • Emily

      March 21, 2017 at 8:35 am

      Hey Jo! Absolutely! I’m recruiting for Rhubarb land! I’m still waiting for my snow to melt and for the little rhubarbs to pop out and say hello!

      Reply
  3. Pretty

    March 21, 2017 at 3:46 am

    I love rhubarb crumble and your family recipe look so good! It’s so great that all the spring vegetables and fruits are finally here!

    Reply
    • Emily

      March 21, 2017 at 8:36 am

      Yes! Even though I love winter squash…it’s refreshing to get a new load of options coming in to play!

      Reply
  4. Emily

    March 21, 2017 at 5:50 am

    Ahh this looks like heaven, what I’d do for some rhubarb. It just doesn’t grow in Italy 🙁

    Reply
    • Emily

      March 21, 2017 at 8:38 am

      Dearest Emily! We can easily switch places for a couple weeks – you get rhubarb, I get Italia! Or better yet, I’ll just bring my rhubarb over there and visit you! Ci vediamo presto!

      Reply
  5. Marsha | Marsha's Baking Addiction

    March 21, 2017 at 6:46 am

    This rhubarb crunch looks absolutely scrumptious – I can’t get enough of the photos!

    Reply
  6. Traci

    June 25, 2018 at 6:24 pm

    I just made this and it was a huge success!! I do agree with cutting back the syrup and sugar just a bit! But was awesome!!!

    Reply
    • Emily

      June 26, 2018 at 7:42 am

      Yay! Thanks Traci! I’m so happy you all enjoyed it!

      Reply
  7. Stacy

    July 29, 2018 at 11:56 am

    Love love love!! ❤️❤️ I am boarding a plane for Rhubarbia right now. I have also made this with peaches – you can skip the syrup altogether bc they don’t need any sweetening!!

    Reply
    • Emily

      July 29, 2018 at 1:27 pm

      Hi Stacy! Thanks for the tip on the peach version! Especially right now – the peaches are so juicy and sweet! Jealous of your Georgia peaches for sure!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello Friends!

I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

Healthy eating + travel are my passion! Learn More

Newsletter Sign Up

Search by Recipe Category

Most Popular Posts
mango cucumber smoothieMango Cucumber Mint Smoothie
Baked Zucchini Pie
cannoli cookiesItalian Cannoli Cookies
Sun Dried Tomato + Basil Pinwheels Sun Dried Tomato + Basil Pinwheels
rhubarb breadRhubarb Hummingbird Bread
Italian Spaghetti Squash Bake
Rodelle

Recent Posts

  • Vegetarian Sheet Pan Fajitas with Mushrooms and Peppers
  • Easy Tahini Noodle Bowl with Edamame
  • Maple Pecan Granola with Olive Oil

Footer

Copyright © 2023 O&S > powered by Foodie Pro Theme & Genesis Framework