Last updated on February 20th, 2026

Ingredients
- Filling
- Crunch
RHUBARB
Related Recipes
More Rhubarb Recipes

This Old Fashioned Rhubarb Crunch is a layered dessert made with tart, fresh-picked rhubarb, nestled between a buttery oat crisp topping. My vintage inspiration for this nostalgic dessert is straight from my grandmother’s handwritten recipe box. This easy rhubarb recipe is delicious when topped with a dollop of vanilla ice cream or homemade whipped cream and served at Spring brunch.🌸

If you are a rhubarb fan, be sure to try my Rhubarb Sourdough Muffins or Strawberry Rhubarb Pie Recipes!

Ingredients

Filling

Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture.
Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Crunch

All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Baker’s Tips

When making crumb topping, use soft, room temp butter since melted butter makes the crumb soggy.
Aluminum baking pans that are light in color are best for conducting even heat. Use a 8″ or 9″ baking pan for thicker bars or 9×13″ glass pan for thin bars.
Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
If using frozen rhubarb, do not let it thaw, rather mix it into the boiled sugar mixture and pour on top of the bottom layer.
This dessert is best when served the same day as the crisp topping may become soggy.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
Click here for more information about dietary substitutions

RHUBARB

Season: late May to early June

To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Crunch

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Course: Dessert

Cuisine: American

Keyword: #crisp, rhubarb recipes, spring recipes

Servings:

Author: by Apryl Niksch

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Equipment

Ingredients

CRISP

1 c. unbleached flour
¾ c. oats
½ c. brown sugar
1 ½ tsp. cinnamon
½ c. melted butter

FILLING

4 c. rhubarb diced
1 c. sugar
1 ½ T. instant ClearJel or cornstarch
1 c. water
2 tsp. vanilla

Instructions

PREP

Dice the rhubarb in a separate bowl and set aside. Melt butter and set aside.
Preheat the oven to 350°

BOTTOM LAYER

In a mixing bowl put flour, oats, sugar and cinnamon. Pour melted butter over dry ingredients and mix together.
Place 2/3 of the mixture into the bottom of the baking dish and press until smooth. (Save the remaining 1/3 for the top)

MIDDLE LAYER

Spread chopped rhubarb all over the bottom layer.
In a saucepan mix together the sugar, ClearJel, water, vanilla and cook until a thick and clear sauce. Pour over the rhubarb.

TOP LAYER

Sprinkle the remaining 1/3 crumb mixture on top.

BAKE

Top with the remainder 1/2 of the crumb mixture and bake at 350° for 1 hour.
Serve warm with a scoop of ice cream or whip cream.

More Rhubarb Recipes

Strawberry Rhubarb Jam (low sugar)

Basics & Pantry Staples

How to Pick and Process Fresh Fruit

Resources & Guides