Enjoy the sweet flavors from Grandma’s kitchen by enjoying a pan of Rhubarb Crunch! An oatmeal crust is filled with fruity rhubarb and baked with a crunchy crumb topping, making it the perfect way to use your garden’s bounty. Comfort sweets at their best!
Original recipe posted: May 2012 | Recipe updated: October 2019
I have such fond memories of my childhood in Scottsbluff, Nebraska. Learning to ride a bike, being tortured by my older sisters, endlessly swinging on our swing set with my best friend Matt, running from crazy storms and the lollipop cakes my mom made for my birthdays.
There was also the huge patch of rhubarb in our back yard, among the stray cats and massive oak trees. I have vivid memories of gnawing on those bitter stalks. There was something so special about eating something straight from the earth, especially when dipped in sugar, of course.
My good friend Paula contacted me recently and said, “Megan, you should make a rhubarb recipe!” Ok! And then she offered up her great grandmother’s Rhubarb Crunch recipe, which meant the world to me. Thanks, P!
If you love rhubarb recipes, you’re gonna love this one, friends!
HOW TO MAKE RHUBARB CRUNCH BARS
The sweetness of the crumb mixture over these bars brings out the flavor of the rhubarb!
STEP 1
Preheat your oven to 350 degrees F. Coat a 9×9-inch square baking dish with cooking spray and set aside.
In a medium bowl, combine: brown sugar, oats, flour, oatmeal and shortening.
Mix well and press half of the mixture into the bottom of the prepared pan.
STEP 2
In a medium saucepan, combine the water, white sugar, corn starch and vanilla. Cook, stirring constantly, until the mixture is thick and clear, about 15 minutes.
Add 4 cups of chopped fresh rhubarb and cook for an additional 3 to 5 minutes.
Pour rhubarb mixture over the bottom crust and top with remaining crumbs. Bake in the preheated oven for 50-55 minutes. Serve warm solo or with a scoop of vanilla ice cream.
RECIPE TIPS
-
If you have harvested and frozen rhubarb from your garden, simply allow it to thaw before adding it as directed in the recipe.
-
Add 1 cup of chopped fresh strawberries to make strawberry rhubarb crunch bars!
-
Pour the filling into a pre-made pie crust to make rhubarb pie.
HOW TO SERVE RHUBARB CRISP
Serve warm or at room temperature. They are good plain, or served with ice cream or with a lightly sweetened homemade whipped cream!
IS RHUBARB A FRUIT OR VEGETABLE
Rhubarb is often prepared like a fruit but its stalk is similar to that of celery and it is a vegetable. You can eat it raw. It does have a tart flavor so its most commonly combined with something sweet to offset it.
IS RHUBARB GOOD FOR YOU
Loaded with Vitamin K and fiber and some calcium and Vitamin C, you can definitely enjoy the benefits that eating rhubarb shares with you.
Rhubarb Crunch Bars
Ingredients
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 3/4 cup oatmeal
- 1/2 cup shortening softened
- 1 cup water
- 1 cup sugar
- 2 tbsp. corn starch
- 1 tsp. vanilla extract
- 4 cups chopped rhubarb
Instructions
- Preheat oven to 350 degrees F. Coat a 9×9-inch square baking dish with cooking spray and set aside. In a medium bowl, combine the brown sugar, flour, oatmeal and shortening. Mix well. Press half of the crumb mixture into the bottom of the prepared pan.
- In a medium saucepan, combine water, sugar, cornstarch and vanilla. Cook, stirring constantly, until thick and clear, about 15 minutes. Add the chopped rhubarb and cook for an additional 3-5 minutes.
- Pour rhubarb mixture over the crumbs and top with remaining crumbs. Bake in the preheated oven for 50-55 minutes. Serve warm.
Notes
Add 1 cup of chopped fresh strawberries to make strawberry rhubarb crunch bars!
Pour the filling into a pre-made pie crust to make rhubarb pie.
I love rhubarb and this recipe looks sooooo insanely good! Can't wait to make it, yum!! 🙂
Oh, another fabulous dessert! & this girl had a rhubarb patch that's ready for harvesting – yay!
I LOVE Rhubarb! 🙂 Thanks for the great recipe! 🙂