Rhubarb Crunch Recipe - Allrecipes.com
Rhubarb Crunch Recipe

Rhubarb Crunch

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"A childhood favorite. We ate it with milk or vanilla ice cream!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
  3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
  4. Bake in preheated oven for 40 minutes. Serve hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2003

I altered this one. I increased rhubarb to 6 cups, the sugar by half a cup and then added a pint of strawberries and a peach, which really adds to the overall flavor. Everyone went nuts over this one. Our house came with an 80 year old rhubarb plant, this was the first recipie I tried for it. Will be making this one, again!

Most Helpful Critical Review
May 16, 2007

Very good if you make the changes suggested in the reviews. I’m rating this low because if you make it as is there is not nearly enough fruit and the topping becomes like a hard crust because of too much butter. So, I made the same changes everyone else recommended: DOUBLE THE FRUIT to 6 cups (I used about 4 cups rhubarb and 2 cups strawberries). For the topping I added 1 tsp SALT as well as ¼ tsp ALLSPICE. And definitely use only ½ CUP BUTTER if you want the crumbly topping shown in the picture. I made it both ways so I feel confident with these changes. I did not increase the sugar when I added more fruit and it was sweet enough (rhubarb should have a slight sour). I made this ahead so I could serve a warm desert and it was great. I hade the fruit mixture refrigerated in the baking dish and I just kept the topping separate until it was time to put in the oven. I baked it as directed before I wanted to serve it and topped with vanilla ice cream while it was still warm, yum. I had many requests for the recipe and many rave reviews. Hope this helps – happy baking!

Apr 19, 2007

I made several changes based on other reviews. I increased the rhubarb to 6C and added an extra tablespoon of flour to the fruit to thicken it a bit better. I also cut the butter to 3/4C and added a bit of salt and cinnamon to the topping. Otherwise I left the recipe the same. It turned out pretty good with these changes...a good proportion of fruit to topping and a nice combination of sweetness and tartness. The low rating is because the recipe needed to be changed in the first place..."as is" this recipe wouldn't have enough fruit and 1C of butter seemed excessive. In my opinion if a recipe has to be altered this much then it is not deserving of such a high rating.

Oct 14, 2007

Only gave it 5 stars after following other people's suggestions and it was super delish! I used 6 cups rhubarb and 1/2 cup raspberries and 1 and 1/4 cup white sugar and it was still PLENTY sweet. Also, I only had 1/2 cup butter so I decreased the flour to 1 cup and the topping turned out perfectly yummy. There was still lots of topping compared to fruit, so I wouldn't make it with only 3 cups fruit!

Apr 29, 2004

This is a fantastic rhubarb recipe. I own a small restaurant and this dessert was a huge hit with my customers! I took other reviewers advice and increased the amount of rhubarb to 6 cups and the sugar to 2 cups. The combination was perfect, tart but not too tart and the wonderful sweet topping was just the right balance.

Oct 07, 2002

A definite winner!!! Even my husband, who is not a rhubarb fan, loved this dessert. Will definitely make again.

May 16, 2006

I made this recipe using the some of the recommendations; doubled the fruit, halved the topping, and it turned out great!! I used 1 1/2 c sugar, and it was tart, just the way I like it. I would definitely make it again.

Jul 02, 2003

All I can say about this one is.....YUM, YUM, YUM! I made it last night for my mom that likes rhubarb and....she loved it! Even my little one gobbled it up. The only changes I made was to use a 9x9 pan and I added an additional 1 1/2 cups of rhubarb and about a 1/2 cup more sugar and it was perfect! I will be making this one....again and again :)


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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