Memorial Day

Old Fashioned Rhubarb Crunch

June 15, 2021
3 Ratings
Photo by Oat&Sesame
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 8
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

What You'll Need
  • Crunch Topping
  • 1 cup all-purpose flour (GF option to sub oat flour)
  • 3/4 cup old-fashioned 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
  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
  • cannonbeach3
  • Patty Heinze
    Patty Heinze

5 Reviews

cannonbeach3 April 28, 2022
Do you use Quick Cooking Oats or Old Fashioned Oats? This is a great recipe!
Oat&Sesame May 8, 2022
Hi there. You would use old-fashioned rolled oats. Enjoy!
Patty H. June 15, 2021
I am never the one to adjust the recipe but since you suggested it ;)
Reduced the sugar in the topping/crust by half and reduced sugar and water by 1/4 in the syrup. Cooked the syrup a full three minutes after starting to boil to cook the corn starch and really thicken!
Mary V. May 18, 2020
Way too much fluid. Made a double batch in a 9 x 13 and it is more like soup. Lost the true flavor of rhubarb. Next time I will use a cup of water for a double batch, if that.
Oat&Sesame May 19, 2020
Hi Mary. I'm happy you got a chance to try this recipe, but sorry to hear that you had too much liquid. In my notes above I did note that I only used 3/4 of the syrup from this recipe. I haven't ever doubled it, but I imagine you are correct that the syrup needs to reduced even more. I hope you try it again with better success! Happy Rhubarb season!