Rhubarb Crunch

Prepare Rhurab Crunch a Amish recipe
Rhubarb Crunch, 6.3 out of 10 based on 4 ratings
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Rating: 6.3/10 (4 votes cast)

It’s hard to believe but rhubarb season is almost upon us, it may be upon us in some areas.  This is a crazy warm winter with a high today here in Ohio topping out at 70 degrees. Insane for February 29!  Rhubarb is a staple in Amish kitchens.  This is one of The Amish Cook’s favorite rhubarb recipes.


3 cups fresh rhubarb

1 cup sugar

3 tablespoons flour


1 cup brown sugar

1 cup raw rolled oats

1 1/2 cups flour

1/4 cup butter or shortening.

Preheat oven to 375. Mix rhubarb, sugar, and flour well and place in a greased baking dish. Combine the topping ingredients and sprinkle it over the rhubarb mixture. Bake at 375 for 40 minutes. It’s done when a toothpick inserted comes out clean. Serve warm with milk or cream.

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The Discussion

  1. This is one of my favorite Rhubarb recipes. I am hoping to start my own patch this spring. Need to get busy. :)

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  2. Looking forward to rhubarb season, love it! I will have to try this recipe, I use it for all sorts of things. I have so much, I sell some to Mennonite bakers for pies that they sell at our local farmers market. I enter my garden items in two local fairs and my rhubarb has won many Blue ribbons including “best of show” in the vegtable division this past year.

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  3. Christy says:

    I envy all of you that can grow your own rhubarb. Since moving to South Carolina, its too warm to grow it. I miss my mom’s homemade strawberry rhubarb pie! We have to wait for the grocery stores to bring it in, and they only get it for a week for the whole year! So all of us transplanted northerners make a mad rush to grab it up and freeze it.

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