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

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  • 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.
Author: Karen Ehman

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