Rhubarb Crunch

Rhubarb Crunch


"A childhood favorite. We ate it with milk or vanilla ice cream!"


servings 366 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
  3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
  4. Bake in preheated oven for 40 minutes. Serve hot or cold.
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  1. 352 Ratings


Very good if you make the changes suggested in the reviews. I’m rating this low because if you make it as is there is not nearly enough fruit and the topping becomes like a hard crust because o...

I made several changes based on other reviews. I increased the rhubarb to 6C and added an extra tablespoon of flour to the fruit to thicken it a bit better. I also cut the butter to 3/4C and a...

I altered this one. I increased rhubarb to 6 cups, the sugar by half a cup and then added a pint of strawberries and a peach, which really adds to the overall flavor. Everyone went nuts over thi...