Layered Rhubarb Crunch
I’ve made this recipe every spring for over 25 years using stalks from my father’s rhubarb patch. Perfect served warm with vanilla bean ice cream.
Layered Rhubarb Crunch
Print RecipeIngredients
- 1 cup flour
- ¾ cup quick oats
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ cup butter, melted
- 4 cups rhubarb, diced
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Mix first 5 ingredients and press ½ of the mixture into a 9 x9-inch pan that has been sprayed with cooking spray. Top with rhubarb.
- Combine the sugar, corn starch, and water in a saucepan and cook over medium to medium-high heat, stirring constantly until slightly thickened, about 3-5 minutes. Remove from heat. Add the vanilla. Pour the mixture over the rhubarb.
- Top with the remaining crumb mixture and bake for 50 minutes to an hour until lightly browned.
