Return to Content

Rhubarb Crunch


Yield: Serves 8

A great summer dessert--hot or cold. Wonderful crust for rhubarb. Birch Hill Inn, Manchester, Vermont


  • 1 cup flour
  • 3/4 cup uncooked rolled oats
  • 1 cup brown sugar
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch (or minute tapioca)
  • 1 cup water
  • 1 teaspoon vanilla


Mix together flour, oats, brown sugar, butter, and cinnamon until crumbly. Press half of crumbs into 9-inch-square or 11x7-inch pan. Cover with rhubarb. In a saucepan combine granulated sugar, cornstarch, water, and vanilla and cook, stirring, until thick and clear--about 10 minutes. Pour over rhubarb, top with remaining crumbs, and bake at 350 degrees F for 1 hour. Cut in squares and serve with whipped cream or ice cream.
Updated Thursday, September 25th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Rhubarb Crunch

  1. Anonymous May 8, 2009 at 9:52 am #

    This is the best rhubarb crunch I’ve made so far. Not only does it taste wonderful it smells wonderful!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111