Rhubarb Crunch – A Sweet and Tangy Classic Dessert
If you love the combination of sweet, tart, and crunchy, this Rhubarb Crunch recipe is going to be your new favorite dessert. With a perfectly balanced tangy rhubarb filling and a golden, buttery oat crumble, every bite delivers a burst of flavor and texture. Whether you enjoy it warm with a scoop of vanilla ice cream or on its own, this dessert is a delicious way to celebrate rhubarb season!
This classic dessert is incredibly easy to make with simple pantry ingredients, making it a great option for any time you need a last-minute treat. Whether you are a lifelong rhubarb fan or new to its tart goodness, this Rhubarb Crunch will win you over with its irresistible balance of flavors.
Why You’ll Love This Recipe
- Perfectly Sweet & Tart – The natural tanginess of rhubarb is balanced with just the right amount of sweetness.
- Crispy & Buttery Crumble – A golden oat topping adds the perfect crunch.
- Easy to Make – Simple, no-fuss ingredients and a few quick steps.
- Great for Any Occasion – Ideal for potlucks, family gatherings, or a cozy homemade dessert.
- Pairs Well with Ice Cream or Whipped Cream – A comforting and delightful combination.
Ingredients for Rhubarb Crunch
For the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup rolled oats
- 1 cup brown sugar
- ½ teaspoon cinnamon
- ½ cup melted butter
For the Rhubarb Filling:
- 4 cups fresh rhubarb, chopped (or frozen, thawed and drained)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup water
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
2. Make the Crumble Topping
- In a medium bowl, mix flour, oats, brown sugar, and cinnamon.
- Stir in melted butter until the mixture becomes crumbly.
- Press half of the mixture into the bottom of the greased baking dish.
3. Prepare the Rhubarb Filling
- In a saucepan, combine sugar, cornstarch, water, and vanilla extract.
- Cook over medium heat, stirring constantly until thickened (about 5 minutes).
- Remove from heat and stir in chopped rhubarb.
4. Assemble the Crunch
- Pour the rhubarb mixture over the bottom crumble layer.
- Sprinkle the remaining crumble topping evenly over the rhubarb filling.
5. Bake & Serve
- Bake for 40-45 minutes, or until the topping is golden brown and crisp.
- Let cool slightly before serving.
- Enjoy warm with vanilla ice cream or whipped cream!
Tips for the Best Rhubarb Crunch
- Use Fresh or Frozen Rhubarb – If using frozen, be sure to thaw and drain excess liquid.
- Add Strawberries for a Twist – A mix of rhubarb and strawberries adds an extra layer of sweetness.
- Make It Nutty – Stir chopped pecans or walnuts into the topping for added crunch.
- Balance the Sweetness – Adjust sugar to taste depending on how tart your rhubarb is.
- Serve Warm or Cold – This dessert is delicious both fresh out of the oven or chilled.
What to Serve with Rhubarb Crunch
- Vanilla Ice Cream – The creamy texture complements the crunchy topping and tart filling.
- Whipped Cream – A light and airy addition to balance the tanginess.
- Custard Sauce – Pour warm custard over the dessert for extra indulgence.
- Caramel Drizzle – A sweet caramel topping enhances the flavor even more.
How to Store & Reheat Leftovers
Storing:
- Keep in an airtight container in the refrigerator for up to 4 days.
Reheating:
- Oven: Warm at 300°F for 10-15 minutes to keep the topping crispy.
- Microwave: Heat individual servings for 30-45 seconds.
Freezing:
- Wrap tightly and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use other fruits in this recipe?
Yes! Strawberries, apples, or raspberries pair beautifully with rhubarb.
Do I need to peel rhubarb?
No, rhubarb does not need to be peeled. Simply chop and use as-is.
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide a heartier texture, while quick oats create a finer crumble.
Is Rhubarb Crunch the same as a crisp?
They are very similar, but crunch recipes often have a firmer crust at the bottom, while crisps usually do not.
What if my rhubarb is too tart?
You can increase the sugar slightly or mix in sweeter fruits like strawberries to balance the tartness.
Can I make this gluten-free?
Yes! Substitute gluten-free flour and make sure your oats are certified gluten-free.
Final Thoughts
Rhubarb Crunch is a simple yet incredibly satisfying dessert that highlights the tangy, tart flavors of rhubarb with a perfect balance of sweetness and crunch. Whether served warm with a scoop of ice cream or enjoyed on its own, this nostalgic recipe is sure to be a hit.
Give this classic dessert a try and enjoy the delicious contrast of flavors and textures. It’s the perfect way to celebrate spring and summer baking!
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Rhubarb Crunch – The Best Sweet and Tangy Dessert
Description
If you love the combination of sweet, tart, and crunchy, this Rhubarb Crunch recipe is going to be your new favorite dessert. With a perfectly balanced tangy rhubarb filling and a golden, buttery oat crumble, every bite delivers a burst of flavor and texture. Whether you enjoy it warm with a scoop of vanilla ice cream or on its own, this dessert is a delicious way to celebrate rhubarb season!
This classic dessert is incredibly easy to make with simple pantry ingredients, making it a great option for any time you need a last-minute treat. Whether you are a lifelong rhubarb fan or new to its tart goodness, this Rhubarb Crunch will win you over with its irresistible balance of flavors.
Ingredients
For the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup rolled oats
- 1 cup brown sugar
- ½ teaspoon cinnamon
- ½ cup melted butter
For the Rhubarb Filling:
- 4 cups fresh rhubarb, chopped (or frozen, thawed and drained)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup water
Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
2. Make the Crumble Topping
- In a medium bowl, mix flour, oats, brown sugar, and cinnamon.
- Stir in melted butter until the mixture becomes crumbly.
- Press half of the mixture into the bottom of the greased baking dish.
3. Prepare the Rhubarb Filling
- In a saucepan, combine sugar, cornstarch, water, and vanilla extract.
- Cook over medium heat, stirring constantly until thickened (about 5 minutes).
- Remove from heat and stir in chopped rhubarb.
4. Assemble the Crunch
- Pour the rhubarb mixture over the bottom crumble layer.
- Sprinkle the remaining crumble topping evenly over the rhubarb filling.
5. Bake & Serve
- Bake for 40-45 minutes, or until the topping is golden brown and crisp.
- Let cool slightly before serving.
- Enjoy warm with vanilla ice cream or whipped cream!
Notes
Tips for the Best Rhubarb Crunch
- Use Fresh or Frozen Rhubarb – If using frozen, be sure to thaw and drain excess liquid.
- Add Strawberries for a Twist – A mix of rhubarb and strawberries adds an extra layer of sweetness.
- Make It Nutty – Stir chopped pecans or walnuts into the topping for added crunch.
- Balance the Sweetness – Adjust sugar to taste depending on how tart your rhubarb is.
- Serve Warm or Cold – This dessert is delicious both fresh out of the oven or chilled.
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
