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+ servings

Rhubarb Crunch

Niky @ The House on Silverado
A childhood favorite that my mom made from rhubarb grown in her garden.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Servings 8


  • 4 cups rhubarb roughly chopped

Mix together until crumbly:

  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 3/4 cup quick oats
  • cup butter

Cook the following until thick and clear:

  • cups white sugar
  • 2 tbsp all-purpose flour
  • 1 cup water
  • ½ tsp ground nutmeg


  • Press half of the crumb mixture on the bottom of a 9x13 pan. I often use a slightly smaller pan to make the Rhubarb Crunch thicker.
  • Add 4 cups (or more) rhubarb to the dish, and then pour cooked liquid mixture over the top of the rhubarb.
  • Spread the remainder of the crumb mixture evenly across the top.
  • Bake for 45 minutes in a 350° oven.
  • Can be served warm, or served at room temp.
  • Delicious with vanilla ice cream or whipped cream on top.
Keyword rhubarb
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