Description
This rhubarb crunch dessert is a deliciously old-fashioned treat featuring a perfect balance of sweet, tart rhubarb and a buttery oat crumble topping. It’s quick to make, bursting with spring flavor, and ideal for pairing with a scoop of vanilla ice cream.
Ingredients
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4 cups fresh rhubarb, diced
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1 cup granulated sugar
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3 tablespoons all-purpose flour
For the Crumb Topping:
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1 cup old-fashioned oats
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1 cup brown sugar, packed
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1 cup all-purpose flour
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1/2 cup butter, melted
Instructions
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Preheat oven to 350°F (175°C).
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Prepare the Rhubarb Base:
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In a mixing bowl, combine diced rhubarb, granulated sugar, and 3 tablespoons of flour.
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Stir until rhubarb is evenly coated.
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Spread mixture evenly in a greased 9×13-inch baking dish.
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Make the Crumb Topping:
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In a separate bowl, mix oats, brown sugar, 1 cup flour, and melted butter until crumbly.
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Sprinkle the crumb mixture evenly over the rhubarb.
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Bake:
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Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.
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Cool & Serve:
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Let cool slightly before serving.
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Notes
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Can substitute frozen rhubarb—just thaw and drain before using.
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Add a pinch of cinnamon or nutmeg for warm spice notes.
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Stores well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
