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+ servings

Old Fashioned Rhubarb Crunch

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

Course Dessert
Cuisine American
Keyword crisp, dessert, rhubarb
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 400 kcal


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


  • 1 cup sugar
  • 2 tbsp cornstarch or tapioca starch
  • 1 cup water
  • 1 tsp vanilla extract


  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.


*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.