Rhubarb Crunch

Rhubarb Crunch

"For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb."
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Ingredients

1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
  2. In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees F for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

Reviews

Read all reviews 44
  1. 52 Ratings

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Most helpful positive review

This recipe was wonderful. I did add more rhubarb as others suggested, and used twice as much cornstarch so that the crunch was thicker and not runny. I will make this again and again and have...

Most helpful critical review

I love rhubarb but this is a recipe for people who want to overpower the taste of rhubarb with sugar and crumb. The rhubarb to crumb ratio is off. There is far too much crumb and not enough rhub...

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This recipe was wonderful. I did add more rhubarb as others suggested, and used twice as much cornstarch so that the crunch was thicker and not runny. I will make this again and again and have...

I needed 5-6 stalks of rhubarb to get the 4 c. needed. I cut the sugar down to 1 c. and used all of the crumb at topping instead of making a crust. It was delicious!

This stuff is amazing. My great-grandmother cooked a lot with rhubarb, so we were looking for something to take to my parents' 50th anniversary adn tried this, thinking the adults, but not the ...

My husband said this recipes is better than his grandma's. The amount of sweet is nice with the amount of tart.

Excellent! I followed the recipe exactly as posted except that I used a food processor for mixing the dry crust ingredients and cutting in the butter. I put the ingredients in the processor in h...

Great! I reduced both types of sugar by almost half cup and substituted whole wheat flour for white. Turned out really well.

Made this for dinner tonight. While assembling ingredients I remembered a recipe I've made in the past, so I pulled it to compare. It's almost identical; the only differences were in the sauce...

I have been making rhubarb crunch since I was a child (I'm now 59!) I have occasionally tried other recipes, but I always come back to this one. It was a favorite with friends and family in th...

I have made this recipe many many times and it is a hit every time. It works great with frozen rhubarb; I even save the water from the thawing rhubarb to use in the sauce and it enhances the fl...

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