Rhubarb Crunch

From my mom's battered copy of "Cooking in Minnesota"


Rhubarb is only available for a few weeks out of the year.  For me it marks the beginning of summer... or at least summer weather.  This is one of my favorite recipes in the world.  I use much less sugar in the rhubarb layer than the original recipe calls for - feel free to add 2-4 times as much, if this is too tart for you. 

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Rhubarb Crunch

Chocolate Silk(en Tofu) Pie


Rhubarb layer:

⅓ c flour

½ c sugar

8 c chopped rhubarb



1 ½ c rolled oats

2 ¼ c flour

1 ¼ c brown sugar

½ c butter


1. Preheat the oven to 350°F and grease a 9" x 13" pan.

2. Mix the rhubarb layer ingredients together, and put them in the pan.

3. Mix the topping ingredients together, and crumble them over the rhubarb.

4. Bake for 45 minutes.


My topping does not come out as crunchy as my mom's.  Maybe I need more butter?  Next time, I'll check out other "crunch" recipes and see how their toppings differ.  I used half whole wheat flour and half white flour, not that this healthification counts for much when combined with all the butter and sugar!