Memorial Day

Old Fashioned Rhubarb Crunch

May 27, 2016
1 Rating
Photo by Oat&Sesame
Author Notes

When spring hits and my rhubarb pops up I get really excited. It grows so fast and my mid-May I'm in full rhubarb mode! This recipe I didn't get a chance to try last year. It's an old family recipe from my sister-in-law. What's interesting is that it's different from your usual crisp - it has a top and bottom layer and there is a syrup that gets poured over the rhubarb. So yummy! —Oat&Sesame

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 8
  • Crunch Topping
  • 1 cup all-purpose flour (GF option to sub oat flour)
  • 3/4 cup rolled oats
  • 1 cup brown sugar, firmly packed
  • 1/2 cup melted butter (or coconut oil)
  • 1 teaspoon cinnamon
  • Rhubarb + Syrup*
  • 4 cups diced Rhubarb
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch (or tapioca starch)
  • 1 cup water
  • 1 teaspoon vanilla extract
In This Recipe
  1. Mix the topping ingredients until crumbly. Press ½ to ¾ of the topping into a greased 8" pan.
  2. Cover with the rhubarb.
  3. Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 -8 min.
  4. Pour the syrup over the rhubarb. Top with remaining crunch topping.
  5. Bake at 350° for 40 minutes.
  6. NOTES *This recipe is SWEET! I suggest cutting back on the brown sugar within the crunch top and using less syrup. I only used ¾ of the syrup.

See what other Food52ers are saying.

  • Mary Vohs Perkins
    Mary Vohs Perkins
  • Oat&Sesame