Rhubarb Crunch Recipe (Oat Crumb Dessert)
This rhubarb crunch recipe is a simple baked dessert with a cinnamon-oat crumb base and a lightly thickened rhubarb filling. Prep the ingredients, layer them, and bake until the top is golden and the filling gently bubbles, then slice to serve.
Ingredients
1. For the crumb layer
2. For the rhubarb filling
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175–180°C). Lightly grease a medium square baking dish so the bars release cleanly.
Mix the crumb
In a bowl, combine flour, rolled oats, brown sugar, and cinnamon. Add the margarine and rub it in until you get a sandy, crumbly texture.
Press the base
Press about half of the crumb mixture evenly into the bottom of the dish. Keep the remaining crumbs for the topping.
Cook the thickener
In a saucepan, whisk water and sugar together. Add cornstarch and whisk until smooth. Cook over medium heat, stirring constantly, until it thickens.
Add vanilla and rhubarb
Take the pan off the heat and stir in vanilla. Fold in the chopped rhubarb gently so the pieces stay intact.
Layer and top
Spread the rhubarb filling over the pressed base. Sprinkle the remaining crumb mixture evenly over the top.
Bake
Bake for about 60 minutes, until the top is lightly browned and the filling bubbles around the edges. If the top browns too fast, tent with foil.
Cool and slice
Let it cool for at least 30 minutes before cutting so it sets up. Serve warm or at room temp; it’s nice with plain yogurt or ice cream.