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

Carol

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

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  • In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.

  • 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.

  • Bake in preheated oven for 40 minutes. Serve hot or cold.

Nutrition Facts

366 calories; protein 3.2g; carbohydrates 54g; fat 16g; cholesterol 40.7mg; sodium 116.1mg. Full Nutrition
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Reviews (371)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2003
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 this one. Our house came with an 80 year old rhubarb plant, this was the first recipie I tried for it. Will be making this one, again! Read More
(173)

Most helpful critical review

Rating: 1 stars
05/16/2007
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 of too much butter. So, I made the same changes everyone else recommended: DOUBLE THE FRUIT to 6 cups (I used about 4 cups rhubarb and 2 cups strawberries). For the topping I added 1 tsp SALT as well as ¼ tsp ALLSPICE. And definitely use only ½ CUP BUTTER if you want the crumbly topping shown in the picture. I made it both ways so I feel confident with these changes. I did not increase the sugar when I added more fruit and it was sweet enough (rhubarb should have a slight sour). I made this ahead so I could serve a warm desert and it was great. I hade the fruit mixture refrigerated in the baking dish and I just kept the topping separate until it was time to put in the oven. I baked it as directed before I wanted to serve it and topped with vanilla ice cream while it was still warm, yum. I had many requests for the recipe and many rave reviews. Hope this helps – happy baking! Read More
(488)
470 Ratings
  • 5 star values: 301
  • 4 star values: 114
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 17
Rating: 1 stars
05/16/2007
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 of too much butter. So, I made the same changes everyone else recommended: DOUBLE THE FRUIT to 6 cups (I used about 4 cups rhubarb and 2 cups strawberries). For the topping I added 1 tsp SALT as well as ¼ tsp ALLSPICE. And definitely use only ½ CUP BUTTER if you want the crumbly topping shown in the picture. I made it both ways so I feel confident with these changes. I did not increase the sugar when I added more fruit and it was sweet enough (rhubarb should have a slight sour). I made this ahead so I could serve a warm desert and it was great. I hade the fruit mixture refrigerated in the baking dish and I just kept the topping separate until it was time to put in the oven. I baked it as directed before I wanted to serve it and topped with vanilla ice cream while it was still warm, yum. I had many requests for the recipe and many rave reviews. Hope this helps – happy baking! Read More
(488)
Rating: 1 stars
04/19/2007
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 added a bit of salt and cinnamon to the topping. Otherwise I left the recipe the same. It turned out pretty good with these changes...a good proportion of fruit to topping and a nice combination of sweetness and tartness. The low rating is because the recipe needed to be changed in the first place..."as is" this recipe wouldn't have enough fruit and 1C of butter seemed excessive. In my opinion if a recipe has to be altered this much then it is not deserving of such a high rating. Read More
(188)
Rating: 4 stars
06/03/2003
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 this one. Our house came with an 80 year old rhubarb plant, this was the first recipie I tried for it. Will be making this one, again! Read More
(173)
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Rating: 5 stars
04/29/2004
This is a fantastic rhubarb recipe. I own a small restaurant and this dessert was a huge hit with my customers! I took other reviewers advice and increased the amount of rhubarb to 6 cups and the sugar to 2 cups. The combination was perfect, tart but not too tart and the wonderful sweet topping was just the right balance. Read More
(101)
Rating: 5 stars
10/14/2007
Only gave it 5 stars after following other people's suggestions and it was super delish! I used 6 cups rhubarb and 1/2 cup raspberries and 1 and 1/4 cup white sugar and it was still PLENTY sweet. Also, I only had 1/2 cup butter so I decreased the flour to 1 cup and the topping turned out perfectly yummy. There was still lots of topping compared to fruit, so I wouldn't make it with only 3 cups fruit! Read More
(100)
Rating: 5 stars
04/14/2009
I had to read the reviews again and felt some were unfair,Yes I did add more rhubarb only because I love the stuff and I did lower the sugar because I love the tart flavor of rhubarb.I use to pull it out of my grandparents garden ,rinse it off and I had sour candy before they came out with sweet tarts, The tops are thick and that is a personal thing,as with the amount of butter and sugar,as for adding other berries to it,it then becomes strawbery rhubarb crunch and not rhubarb crunch. When you change a recipe to your own taste and ideals of what you like should'nt take away from someones recipes. There will always be changes in recipes even though handled down from moms to their children. Read More
(53)
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Rating: 5 stars
09/03/2012
Carolyn- This is a wonderful recipe! I did read some of the reviews and its unfortunate that some of the 1 star reviews show up at the top. After reading the 1 star review, I believe they should be removed only because this recipe says RHUBARB CRUNCH, NOT RHUBARB STRAWBERRY CRUNCH. Just a note to people leaving reviews. Rating someone's recipe low because you did not follow it, is just plain not nice. There is no call for strawberries because it is not strawberry rhubarb crunch... Duh! We made this and it turned out perfect! The topping was perfect, even like the picture. Not sure why other "cooks" had such a difficult time? Oh well, everyone is a critic. 5 stars all the way, I love the tart with a hint of sweet and obviously by looking at the recipe, this is what it is supposed to taste like. Everyone I shared the dessert with loved it! Thank you for sharing this with us. Wouldn't change a thing on this RHUBARB Crunch! :) Read More
(44)
Rating: 5 stars
10/07/2002
A definite winner!!! Even my husband who is not a rhubarb fan loved this dessert. Will definitely make again. Read More
(41)
Rating: 4 stars
05/16/2006
I made this recipe using the some of the recommendations; doubled the fruit halved the topping and it turned out great!! I used 1 1/2 c sugar and it was tart just the way I like it. I would definitely make it again. Read More
(38)
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