by Updated April 22, 2017,
A crumbly top and bottom crust of oats, brown sugar, and butter is filled with sweetened, spiced rhubarb. This is a great dessert for that wonderful spring and early summer rhubarb.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- Heat the oven to 350 F.
- Combine oats, 1/2 cup flour, and brown sugar. Cut in butter until mixture is crumbly. Place half of the mixture in a greased 8-inch baking pan.
- In a separate bowl, toss rhubarb with 1 tablespoon flour, 1/2 cup sugar, 1 teaspoon cinnamon, salt, and water. Spoon over first crumb layer in baking pan. Top with remaining crumbs.
- Bake for 35 to 45 minutes, until rhubarb is tender and topping is browned.
- Serve rhubarb crunch warm, cut into squares and topped with vanilla ice cream or sweetened whipped cream.
Calories per serving: 306
Fat per serving: 12.4g
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