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 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!
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.
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.
Step 5: Bake.
Bake until golden and crisp. Serve over vanilla ice cream.
It is a great start to rhubarb week.
Go all out with these
rhubarb essentials!
A family recipe for rhubarb crunch with loads of rhubarb and 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 (reduce sugar to 3/4 cup for a less sweet topping)
- 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
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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.
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Cover with chopped rhubarb.
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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.
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Pour about three quarters of the syrup over the rhubarb (see Notes). Top with remaining crunch topping.
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Bake at 350° for 40 minutes.
*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.
more rhubarb for you
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.
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!
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.
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!
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!
Yes! Even though I love winter squash…it’s refreshing to get a new load of options coming in to play!
Ahh this looks like heaven, what I’d do for some rhubarb. It just doesn’t grow in Italy 🙁
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!
This rhubarb crunch looks absolutely scrumptious – I can’t get enough of the photos!
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!!!
Yay! Thanks Traci! I’m so happy you all enjoyed it!
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!!
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!