Rhubarb Crunch


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

Original recipe makes 12 servings


3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
  3. 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.
  4. Bake in preheated oven for 40 minutes. Serve hot or cold.


Calories: 366 kcal
Carbohydrates: 54 g
Cholesterol: 41 mg
Fat: 16 g
Fiber: 1.7 g
Protein: 3.2 g
Sodium: 116 mg