Best 6 Moms Rhubarb Crunch Recipes

When it comes to classic comfort food, few desserts can rival the deliciousness of mom's rhubarb crunch. This timeless treat combines the tartness of rhubarb with a sweet and crunchy oat topping, creating a flavor combination that is both nostalgic and delightful. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating the perfect mom's rhubarb crunch, ensuring that your next dessert is a hit with family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB CRUNCH

Rhubarb Crunch image

A childhood favorite. We ate it with milk or vanilla ice cream!

Provided by Carol

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 55m

Yield 12

Number Of Ingredients 7

Ingredients

3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 ½ cups all-purpose flour
1 cup butter

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.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g

MOM'S RHUBARB CRISP

Mom's Rhubarb Crisp image

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

Ingredients

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

MOM'S RHUBARB CRISP

Mom's Rhubarb Crisp image

Make and share this Mom's Rhubarb Crisp recipe from Food.com.

Provided by mplsgirl

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

4 cups rhubarb, cut into chunks
1/2 teaspoon salt
2 cups sugar
3/4 cup flour
1 teaspoon cinnamon
1/3 cup butter, melted

Steps:

Heat oven to 350. Place rhubarb in an ungreased 13X9in baking dish. Sprinkle with salt.
Measure sugar, flour, and cinnamon into a bowl. Add butter and mix thoroughly, until mixture is crumbly. Sprinkle evenly over rhubarb.
Bake 50-60 minute or until topping is golden brown. Serve with vanilla ice cream or cool whip.

Nutrition Facts : Calories 211.6, Fat 5.3, SaturatedFat 3.3, Cholesterol 13.5, Sodium 135, Carbohydrate 41.3, Fiber 1.1, Sugar 33.8, Protein 1.2

MOM'S RHUBARB KUCHEN

Mom's Rhubarb Kuchen image

Make and share this Mom's Rhubarb Kuchen recipe from Food.com.

Provided by Chili Dan

Categories Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups sifted flour
1/2 cup sugar
1/8 teaspoon salt
1/2 cup soft butter
4 cups rhubarb, cut fine
3 ounces strawberry Jell-O gelatin dessert
1/2 cup flour
1 cup sugar
1/3 cup melted butter

Steps:

Crust.
Combine first 4 ingreddients with a fork till crumbly.
Spread into a 9 x 13 pan.
Filling.
Spread out Rhubarb evenly.
Sprinkle Jello mix over Rhubarb.
Topping.
Mix together Flour and Sugar in a bowl.
Melt butter in microwave.
Pour Butter over the Flour mixture.
Fork mix a little bit. Make clumpy. Mix to much you will make a big ball. Don't want a big ball.
Sprinkle on top the Rhubarb.
Bake in oven 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 160.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 86, Carbohydrate 24.6, Fiber 0.7, Sugar 15.8, Protein 1.6

RHUBARB CRUNCH

Rhubarb Crunch image

"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb
TOPPING:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Few drops red food coloring, optional

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.

Nutrition Facts :

MOM'S RHUBARB CRISP

Mom's Rhubarb Crisp image

This is the best crisp ever. Serve warm with Ice Cream ...

Provided by Penny Larson @mslakes

Categories Fruit Desserts

Number Of Ingredients 16

Ingredients

- mix until crumbly:
1/2 cup(s) melted butter ( margerine works too.)
3/4 cup(s) oatmeal, uncooked
1 cup(s) all purpose flour
3/4 cup(s) brown sugar
1 teaspoon(s) cinnamon, ground
PRESS 3/4 MIXTURE IN GREASED 9X9 IN. BAKING DISH.
SPRINKLE:
4 cup(s) rhubarb, diced
COMBINE:
1 cup(s) sugar
1 cup(s) water
2 tablespoon(s) corn starch
COOK UNTIL CLEAR, CAREFUL NOT TO BURN. ADD:
1 teaspoon(s) vanilla
POUR OVER RHUBARB. PUT REST OF CRUMB MIXTURE ON TOP. BAKE 1 HR. AT 350 DEGREES

Steps:

Enjoy!

Tips:

To obtain the best rhubarb flavor, select stalks that are firm and have a deep red color.
Before cooking, trim the rhubarb stalks and remove any leaves.
If using frozen rhubarb, thaw it completely before using.
To make the oat topping extra crunchy, use old-fashioned oats.
For a sweeter crunch, add a tablespoon of brown sugar to the oat topping.
If you don't have a food processor, you can make the oat topping by pulsing the oats, flour, sugar, and butter in a blender until the mixture resembles coarse crumbs.
To make the rhubarb crunch ahead of time, prepare the dish according to the recipe and then cover and refrigerate for up to 24 hours. Before serving, bake the crunch according to the recipe instructions.

Conclusion:

Rhubarb crunch is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and tart filling and crunchy oat topping, it is the perfect way to enjoy fresh rhubarb. Whether you serve it warm with a scoop of vanilla ice cream or at room temperature, rhubarb crunch is sure to be a hit.