Rhubarb Crunch

Akilena Veach

The weather has been amazing the last few weeks, and summer is coming soon. One of my favorite ingredients to use during summer is rhubarb. This recipe is short and simple. After last week’s fail, trying to make bagels, I needed to make something I knew I wouldn’t mess up. The reason why I love this recipe is that you don’t need to be a professional baker to make it. Also, the sour rhubarb with the sweet crumble makes the perfect combination. 

Since it isn’t quite summertime yet, I used leftover frozen rhubarb from last year, and it still turned out perfect. This is just one recipe that my family loves from The Joy of Rhubarb Cookbook, The Versatile Summer Delight by Theresa Millang. I am not sure when we got this cookbook, but I have a lot of good memories of baking from it with my older brother during summer and fall when the rhubarb plants were in full bloom. 


Rhubarb Crunch

1 cup all-purpose flour

¾ cups quick-cooking oatmeal

½ cup brown sugar, packed

1 teaspoon ground cinnamon 

½ cup butter, melted 

4 cups fresh rhubarb, diced


1 cup granulated sugar

1 tablespoon cornstarch 

1 cup water

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees.

Mix flour, oatmeal, brown sugar, and cinnamon in a bowl; stir in butter. 

Press half the mixture into an ungreased 9-inch square baking pan. Top

with rhubarb.


Mix granulated sugar and cornstarch in a medium saucepan. Stir in water

and vanilla until blended. Cook and stir over medium heat until thick and

Clear. Carefully pour over rhubarb. Sprinkle evenly with remaining crumb

mixture. Bake 1 hour. Serve warm or cold. Refrigerate leftovers.

Makes 9 servings.