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!
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.
My sister-in-law shared this family recipe with me last season and I finally got a chance to try it out.
It’s different from your typical rhubarb crisp – at least from the one I grew up with. This 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!
I cannot even describe how much I love rhubarb! It was a good thing I was off to a potluck with this crunch. So much crunchy deliciousness!
It is a great start to rhubarb week.
A family recipe for rhubarb crunch with loads of rhubarb with a thick, crumbly oat layer.
- 4 cups diced rhubarb
- 1 cup all-purpose flour GF option to sub oat flour
- 3/4 cup oatmeal
- 1 cup brown sugar firmly packed
- 1/2 cup melted butter or coconut oil
- 1 tsp cinnamon
- 1 cup sugar
- 2 tbsp cornstarch or tapioca starch
- 1 cup water
- 1 tsp vanilla extract
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.
Cover with chopped rhubarb.
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 min.
Pour the syrup over the rhubarb. Top with remaining crunch topping.
Bake at 350° for 40 minutes.
*This recipe is fantastic + sweet, but I would suggest cutting back on the sugar within the crunch and the syrup. I find that most old fashioned recipes are overly sweet for my taste. I also only used 3/4 of the syrup.