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Rhubarb Crunch

Rhubarb Crunch

Tart rhubarb is perfectly balanced by a crunchy, sweet oatmeal and brown sugar topping in this simple recipe. This fresh-from-the-garden (or farmers market) dessert is sure to please everyone ... even those who think they don't like rhubarb!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 12


  • 1 cup sugar
  • 3 tablespoons flour
  • 5-6 cups thinly sliced rhubarb
  • 1 cup brown sugar
  • 1 cup old-fashioned rolled oats
  • 1 1/2 cups flour
  • 1/2 cup butter softened
  • 1/2 cup margarine softened


  • Preheat oven to 375°.
  • In a large bowl, combine 1 cup of sugar with 3 tablespoons of flour and pour over sliced rhubarb; toss to coat and evenly distribute.
    Making Rhubarb Crunch
  • Pour into a 9"x13" baking dish that has been lightly coated with cooking spray.
    Making Rhubarb Crunch
  • In the same bowl, combine brown sugar, oats and 1 1/2 cups flour. Using hands or forks or a pastry blender, cut butter and margarine into oat mixture until small clumps remain.
  • Sprinkle evenly over rhubarb mixture.
    Topping Rhubarb Crunch
  • Bake for 40 minutes or until browned and bubbly.
    Baked Rhubarb Crunch


Serve warm with ice cream or whipped cream ... or BOTH!