Recipe: Mom’s Rhubarb Crunch

Jul 30, 2011 by     1 Comment     Posted under: Dessert Recipes, Recipes
Moms Rhubarb Crunch

Moms Rhubarb Crunch

I grew up eating this delicious dessert.  It’s not overly fancy, but boy is it scrumptious.  My mom apparently got it years and years ago from some lady she knew that served it up at a church potluck.  She told me the lady’s name, but I don’t remember, so I’m just going to give the credit to my mom, as I’m sure she evolved it some over the years.

Don’t let the rhubarb put you off.  Rhubarb is freaking delicious!  Sour, a bit grassy, green/red color….it’s really quite unique.  Some varieties are more red than others, which gives a better color in desserts, but they all taste the same.  The vanilla in this recipe pairs very well with it, and the brown sugar in the crunch topping just seems to bring the entire thing together.  I planted a rhubarb plant in my yard solely for making this crunch several times a year.

How to Make the Crunch Topping for Rhubarb Crunch Dessert

  • 1 cup flour
  • ¾ cup uncooked oats
  • 1 cup brown sugar
  • ½ cup butter, melted
  • 1 teaspoon cinnamon

Mix dry crunch topping ingredients together in a bowl until evenly mixed, then pour butter over it and mix together until crumbly.

Mix Dry Ingredients Together for Crunch Topping

Mix Dry Ingredients Together for Crunch Topping

My mom likes to use her fingers to get a more fine crumb texture.  Set aside as you prepare the rhubarb.

Mom Mixing Crunch Topping by Hand to Get Fine Crumbles

Mom Mixing Crunch Topping by Hand to Get Fine Crumbles

 

How to Prepare Rhubarb for Crunch Dessert

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla
  • 4 cups diced rhubarb

Place rhubarb in the bottom of a 9″x11″ pan.  Set aside.

Diced Rhubarb in Bottom of Baking Dish

Diced Rhubarb in Bottom of Baking Dish

In small saucepan, combine remaining ingredients and whisk until cornstarch has dissolved.  Cook over high heat, stirring until thick and clear.

Cornstarch Sauce is Thick and Clear

Cornstarch Sauce is Thick and Clear

Pour sauce over rhubarb.

Pour Sauce Over Rhubarb

Pour Sauce Over Rhubarb

Top with crunch topping, spreading evenly with hands, and bake at 350˚ for 1 hour.

Spread Crunch Topping Evenly Over Rhubarb

Spread Crunch Topping Evenly Over Rhubarb

Rhubarb Crunch Fresh out of the Oven

Rhubarb Crunch Fresh out of the Oven

Alternately, you can press half the crunch topping on the bottom of your pan (greased), then cover with the rhubarb and sauce, and then top with the remaining crunch.  This makes for a thinner top crunch, but does make for a great contrasting gooey textured bottom that is really quite nice when cold.  Take your pick, they’re both wonderful.

Recipe by The Bald Gourmet’s mom.  How I love her.

 

The Bald Gourmet creates and shares wonderful dessert recipes like today’s Rhubarb Crunch recipe.

 

Recipe: Mom’s Rhubarb Crunch
 
Prep time

Cook time

Total time

 

I grew up eating this delicious dessert.  It’s not overly fancy, but boy is it scrumptious.  My mom apparently got it years and years ago from some lady she knew that served it up at a church potluck.  She told me the lady’s name, but I don’t remember, so I’m just going to give the credit to my mom, as I’m sure she evolved it some over the years.
Author:
Recipe type: Dessert
Servings: 8

Ingredients
  • 1 cup flour
  • ¾ cup uncooked oats
  • 1 cup brown sugar
  • ½ cup butter, melted
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Instructions
  1. Mix first 5 ingredients ingredients together in a bowl until evenly mixed, then pour butter over it and mix together until crumbly. My mom likes to use her fingers to get a more fine crumb texture. Set aside as you prepare the rhubarb.
  2. Place rhubarb in the bottom of a 9″x11″ baking dish. Set aside.
  3. In small saucepan, combine remaining ingredients and whisk until cornstarch has dissolved. Cook over high heat, stirring until thick and clear.
  4. Pour sauce over rhubarb.
  5. Top with crunch topping, spreading evenly with hands, and bake at 350˚ for 1 hour.
  6. Alternately, you can press half the crunch topping on the bottom of your pan (greased), then cover with the rhubarb and sauce, and then top with the remaining crunch. This makes for a thinner top crunch, but does make for a great contrasting gooey textured bottom that is really quite nice when cold. Take your pick, they’re both wonderful.

Notes
Don’t let the rhubarb put you off. Rhubarb is freaking delicious! Sour, a bit grassy, green/red color….it’s really quite unique. Some varieties are more red than others, which gives a better color in desserts, but they all taste the same. The vanilla in this recipe pairs very well with it, and the brown sugar in the crunch topping just seems to bring the entire thing together. I planted a rhubarb plant in my yard solely for making this crunch several times a year.

1 Comment + Add Comment

  • I love that my mom is making this for me in these pictures.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.