Best 20 Rhubarb Crunch Recipes

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

RHUBARB CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
• 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.
• Bake in preheated oven for 40 minutes. Serve hot or cold.

RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

RHUBARB CRUNCH

Steps:

• Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
• Cover with chopped rhubarb.
• Combine sugar, cornstarch, and water.
• Cook until thick and clear in a small saucepan.
• Remove from heat and add vanilla.
• Pour over rhubarb. Top with remaining crumbs.
• Bake at 350°F for 1 hour.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

RHUBARB BUTTER CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
• Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.

MAKEOVER STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray., In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.

RHUBARB SOUR CREAM CRUNCH PIE

Steps:

• In a bowl, whisk the egg with the sour cream.
• Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
• Stir in the rhubarb; spoon into the pie crust.
• Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
• Stir in the orange rind.
• Sprinkle over the rhubarb filling.
• Bake in a 400 degree F oven for 15 minutes.
• Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
• Serve warm.

STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

CRUMB-TOPPED RHUBARB CRUNCH

Steps:

• In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

RHUBARB SOUR CREAM CRUNCH PIE

Steps:

• On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
• (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
• Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
• Stir in rhubarb slices and spoon into pastry shell.
• Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
• Stir in lemon or orange rind.
• (I sometimes omit this step).
• Sprinkle over rhubarb filling.
• Bake at 400 for 15 min.
• Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
• Serve warm with a scoop of vanilla ice cream.

STRAWBERRY RHUBARB CRUNCH (LOW-CARB VERSION)

Steps:

• Preheat oven to 350.
• In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
• Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake at 350 for 60 minutes.

CARRIE'S RHUBARB BUTTER CRUNCH

Steps:

• Combine rhubarb, white sugar, and flour.
• Place in greased 6x10 inch baking dish.
• Combine remaining ingredients and sprinkle over rhubarb
• mixture.
• Bake at 350° for 40 minutes or until done.
• Serve warm or cold .

RHUBARB STRAWBERRY CRUNCH

Steps:

• 1. In a large bowl mix together, the flour, brown sugar, and rolled oats.
• 2. Cut in the butter; mix well, and until it becomes crumbly.
• 3. Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
• 4. Save half of the remaining crust mixture to use as a topping.
• 5. ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- -----
• 6. Spoon the sliced rhubarb evenly over the crumbled crust.
• 7. Mix the sugar and cornstarch together in a saucepan.
• 8. Add the water, cook and stir continuously over medium heat, until it comes to a boil.
• 9. Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)
• 10. Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.
• 11. Top with the remaining crumbled/crust/mixture.
• 12. Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
• 13. Serve warm, or if desired, with Cool Whip or vanilla ice cream.
• 14. I refrigerate leftovers (uncovered) in the fridge.

MOM'S RHUBARB CRUNCH RECIPE

Steps:

• 1. Preheat oven to 375 degrees. Combine first three ingredients and place in 9x9 baking dish to make filling. Combine remaining ingredients and sprinkle evenly over top of filling. Bake 40 minutes at 375 degrees. Serve warm with whipped cream or ice cream.

ELSIE'S RHUBARB CRUNCH

Steps:

• 1. Mix 1st 5 ingredients together. Press 1/2 of mixture into 8.5 X 11 pan. Sprinkle 2.5 - 3 Cups of chopped (3/4 in. pcs.) Rhurarb - or other fruits of your choice over 1/2 of the mixture. Mix sugar, cornstarch, water & vanilla together and heat til sugar is dissolved. Cool sauce til thickened. Pour over rhubarb. Sprinkle remaining 1/2 of crumb mixture over top of sauce.
• 2. Bake at 350 degrees for 1 hour. Great served with vanilla or strawberry icecream. Enjoy!

~ RHUBARB CRUNCH ~

Steps:

• 1. Preheat oven to 350 degree F. Have an 11 x 7 baking dish sprayer with non stick cooking spray. Combine oats, brown sugar and flour, cut in the butter. ( I do this in my food processor. ) Press half of the crumbs, evenly into bottom of dish.
• 2. In a bowl, combine rhubarb, flour, cinnamon, salt, sugar and water.
• 3. Spread rhubarb mixture evenly over crumbs.
• 4. Top with remaining crumbs. Place in oven and bake for 40 - 45 minutes or until rhubarb is tender.
• 5. Serve as is or with whipped cream or ice cream. Enjoy...