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Homemade Rhubarb Crunch

Homemade rhubarb crunch with a sweet rhubarb filling and an extra-thick crunchy oat topping. Baked until the top turns deep golden and crispy, then cooled briefly for clean, scoopable slices.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

rhubarb crunch filling
  • 5 cup fresh rhubarb Diced fresh rhubarb
  • 1.25 cup sugar
  • 0.25 cup all-purpose flour For thickening the filling
  • 1 tsp vanilla extract
oat topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.75 cup butter Melted
  • 1 tsp cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prepare and bake
  1. Preheat the oven to 350°F and butter a 9x13-inch baking dish.
  2. Combine fresh rhubarb, sugar, all-purpose flour, and vanilla extract, then spread the mixture into the prepared baking dish.
  3. In a separate bowl, mix old-fashioned oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt until well combined.
  4. Spread the oat topping thickly and evenly over the rhubarb filling.
  5. Bake for 40-45 minutes at 350°F until the topping is deep golden and crispy.
Cool and serve
  1. Cool the rhubarb crunch for 10 minutes before serving warm so the filling sets slightly.
  2. Serve warm with vanilla ice cream.

Notes

For the crispiest topping, make sure the oat layer is evenly thick—don’t leave thin spots over the rhubarb. Store covered in the refrigerator for up to 4 days; reheat individual portions in the oven or toaster oven until warmed through. Freezing is not recommended because the oat topping can soften after thawing. For a reduced-sugar option, use a 1:1 baking sugar substitute in the filling and topping (follow package directions for best texture).