Rhubarb Crunch


For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
6 servings


  • 1 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • ½ cup cold butter

  • 4 cups diced rhubarb

  • 1 ⅓ cups sugar

  • 2 teaspoons cornstarch

  • 1 cup cold water

  • 1 teaspoon vanilla extract

  • 1 cup Vanilla ice cream


  1. In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.

  2. In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

  3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees F for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.