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Old Fashioned Rhubarb Crunch
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4.58 from 19 votes

Rhubarb Crunch

A little different than rhubarb crisp, this recipe for old fashioned rhubarb crunch has a brown sugar oatmeal crumble layer on the bottom as well as the top. 
Prep Time20 mins
Cook Time1 hr
Additional Time30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 370kcal


  • 1 cup all purpose flour
  • 3/4 cup quick cooking oatmeal
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • Vanilla ice cream or whipped cream for serving


  • Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.
  • Spread the diced rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining 1/2 of the crumb mixture.
  • Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.


Serving: 1piece | Calories: 370kcal | Carbohydrates: 63g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 103mg | Fiber: 2g | Sugar: 46g