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 CrunchPrint Recipe
- 1 cup flour
- 3/4 cup quick oats
- 1 cup brown sugar packed
- 1 tsp cinnamon
- 1 stick butter melted
- 4 cups diced rhubarb
- 1 cup white sugar
- 2 tbsp cornstarch
- 1 cup water
- 1 tsp vanilla
- Preheat oven to 350 degrees. Mix first 5 ingredients and press 1/2 into a 9 x9 inch pan that has been sprayed with cooking spray. Top with rhubarb.
- Combine rest of ingredients (but vanilla) in a saucepan and cook over medium to medium-high heat, stirring constantly until slightly thickened, about 3-5 minutes. Remove from heat. Add vanilla. Pour over rhubarb.
- Top with remaining crumb mixture and bake for 50 minutes to an hour until lightly browned.