Rhubarb Crunch – A Rhubarb Crumble with Oats Recipe

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Trying to decide how to use some of your spring rhubarb? Look no farther than Rhubarb Crumble with Oats.  This old fashioned recipe is just like Grandma used to serve.

Rhubarb Crumble with Oats Recipe:

I have a rule of thumb that I tend to follow when it comes to desserts.  In my humble opinion, fruit has no business in a dessert. Chocolate, yes.  Butterscotch, yes.  Vanilla, yes.  Caramel, yes.  My one exception to this rule is any type of old fashioned fruit cobbler, crumble, crunch, or crisp.

This particular rhubarb crunch recipe reminds me of Grandma’s Apple Crumble with oats.  The combination of oats, brown sugar, butter and flour sprinkled on top of fruit and then baked in the oven until bubbly.  That’s a fruit dessert that I can get behind.

Rhubarb is naturally very tart in flavor.  Keeping that in mind, there’s two types of rhubarb desserts.  Some like our Rhubarb Cobbler have less sugar to keep a bit of a tart flavor, and others like Grandma’s Rhubarb Pie have more sugar for a very sweet flavor.  You inevitably are in control. If you like a bit of tartness, add less sugar, and if you want it to be sweet, add more sugar.  This rhubarb crumble with outs falls perfectly in the middle, not too sweet and not too tart.

More Rhubarb Recipes:

What is rhubarb?

Are you new to rhubarb?  Let me tell you a bit about it.  Rhubarb is a vegetable that grows every year (called a perennial).  It has red and green stalks that are reminiscent of celery stalks, and big, green leaves at top. Even though rhubarb is a vegetable, most rhubarb recipes use it in similar ways as a fruit.  The natural flavor of rhubarb is very tart, so most recipes contain quite a bit of sugar to balance out the tart flavor.

The stalks are ready to harvest in the spring when the stems are approximately a foot long.  To harvest, take a knife, and cut the stalk from the bottom.  Cut the leaf from the top and discard. The rhubarb leaves contain large quantities of oxalic acid which is poisonous when eaten.

How to Make Rhubarb Crunch with Oatmeal:

Instructions:

  1. Preheat oven to 350 degrees F. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
  2. In a small saucepan, cook sugar, water and cornstarch over medium heat until thick, whisking occasionally. Remove from heat and stir in vanilla.
  3. In a separate bowl, mix together flour, brown sugar, oats, melted butter and cinnamon (optional).
  4. Press half the oat mixture into the bottom of the prepared dish.
  5. Layer diced rhubarb over the oat mixture.
  6. Pour sauce over rhubarb,
  7. Sprinkle the remaining oat mixture over the top.
  8. Bake for 1 hour or until bubbly and browned.

For the full recipe for rhubarb crunch, scroll to the bottom of this post.

Notes About Easy Rhubarb Crunch with oatmeal:

  • When picking rhubarb, only use the stems.  The leaves are poisonous.
  • Cinnamon is optional. I actually forgot it the first time I made this rhubarb crunch recipe, and it was delicious nonetheless.
  • Substitute melted margarine for butter, if desired.
  • Be sure to use rolled oats and not quick or instant oats as the rolled oats retain their texture better than quick/instant oats. Although, in a bind, quick oats will work.
  • An 8 x 8 inch baking dish can be used instead of a 9 x 9 inch.
  • Serve easy rhubarb crumble with ice cream, whipped cream or even drizzled with half and half like my Grandpa ate it.

Our Favorite Fruit Desserts

Peach Batter Cake

Blackberry Batter Cake

Crock Pot Peach Cobbler

Grandma’s Apple Crisp

Blueberry Muffins

Easy Cherry Crisp

This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.

Rhubarb Crunch - A Rhubarb Crumble with Oats Recipe

Trying to decide how to use up that spring rhubarb? Look no farther than Rhubarb Crumble with Oats.  This old fashioned recipe is just like Grandma used to serve. 
Prep Time20 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: easy rhubarb crumble, easy rhubarb crunch, rhubarb crumble with oats, rhubarb crunch, rhubarb crunch with oatmeal
Servings: 8 people
Calories: 411kcal
Author: Barbara

Ingredients

Vanilla Sauce

  • 1 cup white sugar
  • 2 Tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Crumble

  • 1 cup flour
  • 3/4 cups rolled oats
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon (optional)
  • 4 cups rhubarb, diced

Instructions

  • Preheat oven to 350 degrees F. Spray a 9 x 9 inch baking dish with nonstick cooking spray.
  • In a small saucepan, heat white sugar, cornstarch, and water over medium heat. Cook until thick, whisking occasionally.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Remove sauce from heat; stir in vanilla. Set aside.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • In a large bowl, mix flour, oats, brown sugar, melted butter and cinnamon until crumbly.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Take 1/2 of the oatmeal crumble and press into the bottom of the prepared baking dish.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Sprinkle with diced rhubarb.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Pour prepared vanilla sauce over rhubarb.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Sprinkle remaining half of crumble over the top.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Bake for 1 hour or until bubbly and browned.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.
  • Serve as is or with ice cream, whipped cream or drizzled with half and half.
    This sweet, crunchy Rhubarb Crumble with oats is just like Grandma used to serve. Rhubarb crunch is an old fashioned recipe.

Notes

  • When picking rhubarb, only use the stems.  The leaves are poisonous. 
  • Cinnamon is optional. I actually forgot the first time I made this rhubarb crunch recipe, and it was delicious nonetheless.
  • Substitute melted margarine for butter, if desired. 
  • Be sure to use rolled oats and not quick or instant oats as the rolled oats retain their texture better than quick/instant oats. Although, in a bind, quick oats will work. 
  • An 8 x 8 inch baking dish can be used instead of a 9 x 9 inch.
  • Serve easy rhubarb crumble with ice cream, whipped cream or even drizzled with half and half like my Grandpa ate it. 
  • Looking for some more rhubarb recipes? Look HERE for a whole list. 

Nutrition

Calories: 411kcal | Carbohydrates: 74g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 114mg | Potassium: 256mg | Fiber: 2g | Sugar: 52g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg

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