Rhubarb Crunch

Rhubarb Crunch

279

"A childhood favorite. We ate it with milk or vanilla ice cream!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 366 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

279
  1. 353 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 thi...

Most helpful critical review

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 o...

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 o...

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 a...

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 thi...

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 swee...

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 t...

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

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 woul...

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 ...

This was gorgeous, but the only problem was i thought there was too much sugar. next time i will decrease the amount of sugar to half the amount? i added twice the amount of rhubarb because t...