It’s Rhubarb Week at OatandSesame and we’re off to a great start with this Old-Fashioned Rhubarb Crunch! A family recipe that’s great over ice cream!
Fellow Rhubarbians can follow my Pinterest feed for everything rhubarb. Aptly named Rhubarbia – my imaginary land of rhubarb that I’d love to live in. One day I’m going to write a children’s book about this dreamy land.
My sister-in-law shared this family recipe with me last season and I finally got a chance to try it out.
It’s different from your typical rhubarb crisp – at least from the one I grew up with. This one has a bottom crust and a top crumble – which is maybe why it’s called a crunch instead of a crisp!
There is also a syrup poured on top of the rhubarb – a technique I have never used. It was exciting to try this out!
I cannot even describe how much I love rhubarb! It was a good thing I was off to a potluck with this crunch. So much crunchy deliciousness!
It is a great start to rhubarb week.
I’m off to my land of Rhubarbia!
- 4 cups diced rhubarb
- 1 cup all-purpose flour (GF option to sub oat flour)
- ¾ cup oatmeal
- 1 cup brown sugar, firmly packed
- ½ cup melted butter (or coconut oil)
- 1 tsp cinnamon
- 1 cup sugar
- 2 tbsp cornstarch (or tapioca starch)
- 1 cup water
- 1 tsp vanilla
- Mix the topping ingredients until crumbly. Press ½ to ¾ of the topping into a greased 8" pan.
- Cover with the rhubarb.
- Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 min.
- Pour the syrup over the rhubarb. Top with remaining crunch topping.
- Bake at 350° for 40 minutes.
Have you ever put rhubarb in your breakfast oatmeal?
Try it. So good!