Rhubarb Crunch Recipe | Yummly
Rachael: "Yep! this is a keeper! The crust on the bottom is…" Read More
10Ingredients
110Minutes
370Calories
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Ingredients

US|METRIC
  • 1 cup all purpose flour
  • 3/4 cup quick cooking oatmeal
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups rhubarb (diced, see not below on how to use frozen rhubarb)
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • vanilla ice cream (or whipped cream for serving)
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    NutritionView More

    370Calories
    Sodium5% DV115mg
    Fat20% DV13g
    Protein8% DV4g
    Carbs21% DV62g
    Fiber12% DV3g
    Calories370Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol35mg12%
    Sodium115mg5%
    Potassium260mg7%
    Protein4g8%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate62g21%
    Dietary Fiber3g12%
    Sugars42g84%
    Vitamin A15%
    Vitamin C8%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Rachael 2 months ago
    Yep! this is a keeper! The crust on the bottom is what makes it
    Judy D. 3 months ago
    We love rhubarb and this recipe is a keeper. Easy preparation and ingredients that I always have on hand.
    Caitlyn B. 3 months ago
    This is the second time I’ve made this recipe. It’s such a big hit in our household that there is never any left over. If you want a second helping you’ll have to act quickly!
    Susanna 6 months ago
    Great recipe! Going to make the crumble with blueberries next
    Sandra 6 months ago
    I made this recipe using frozen rhubarb. I let the rhubarb thaw and let it drain in a colander. I didn’t reduce the water but added an extra half tablespoon of cornstarch. I was able to cut it into nice squares that held their shape on serving. The crumbles are yummy and crispy. Delicious!
    Emma Biays a year ago
    This was wonderful and easy! I was worried that using a 9x9 pan would call for more than 1 hr baking time, but the 1 hr was perfect.

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