Old-fashioned Rhubarb Crunch is a brown sugar oatmeal crumble layered over fresh rhubarb and topped with ice cream or whipped cream! Delicious!
This recipe that came from my mother-in-law's recipe collection. She loved all things rhubarb! As a kid, I grew up eating rhubarb out of our neighbor's garden. She would give me a bowl of sugar and we would sit on her back porch and dip each bite in the sugar! She may have significantly contributed to my sweet tooth!
This recipe is so delicious and easy! I made this recipe early in the rhubarb season and was given a variety of rhubarb that is green. There is no significant flavor difference between red and green rhubarb and with the amount of sugar you add to just about any rhubarb recipe, that tart flavor is well tamed.
What You Need
Rhubarb, diced
Sugar
Flour
Brown Sugar
Rolled Oats
Butter
If you are looking for more delicious desserts, check out some of my favorites:
How to Make Rhubarb Crisp
Once you get the rhubarb cleaned and diced, the rest of the recipe comes together very quickly!
Step 1: Preheat oven to 375°F and prepare a 9x13 inch pan with non-stick cooking spray. Clean and dice the rhubarb and move to a medium sized bowl. Add the sugar and flour to the rhubarb and mix until the rhubarb is fully covered. Place in your prepared pan and set aside.
Step 2: In a medium bowl, combine the brown sugar, rolled oats, and flour. Cut in the butter until crumbly. The mixture should hold together if you squeeze it in your hand, but crumble easily back in to the bowl. Add the crumble layer to the top of the rhubarb layer.
Step 3: Bake at 375°F for 40 minutes. Cool slightly before serving. To serve, cut into squares and top with ice cream or whipped topping. Best when served warm.
How to Use Frozen Rhubarb in this Recipe?
You can make this recipe using fresh or frozen rhubarb. If you choose to use frozen rhubarb, thaw the rhubarb first and let the excess liquid drain off. Do not squeeze the liquid out, just drain what naturally thaws out of the rhubarb. You will need to plan ahead to use frozen rhubarb as it may take 4-6 hours to thaw the rhubarb completely.
The best solution is to take it out of the freezer the night before.
How To Store Rhubarb Crisp
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
This is a simple and delicious rhubarb recipe so make sure you hit up your local farmer's market and pick up some rhubarb to try this recipe! It is Forkin' Good!
If you make this recipe, I would love to hear from you! Leave a comment at the bottom of this page! Make sure you follow me on Instagram and Facebook, too! THANK YOU!
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