We’ve now entered rhubarb season. That bright, tangy flavor signals the start of warmer days and fresh garden favorites. My rhubarb just started to come in, and I was lucky enough to have the perfect recipe to make: Rhubarb Crunch.
This recipe comes from Darcy Hepner of Geneseo, who submitted it with fond memories of growing up with multiple rhubarb patches at home. The recipe originally came from her mother, Phyllis Hepner, and was a beloved family staple.
Darcy recalls enjoying warm Rhubarb Crunch topped with what they called a “Bates” scoop—a family name meaning a generous helping—of Schwan’s Vanilla Ice Cream. It was a favorite treat during rhubarb season, and a close second was rhubarb sauce made from the same backyard harvest.
After making it myself, I understand why this dessert holds such a special place in Darcy’s memories. It’s everything you want in a spring dessert: sweet and tart, warm and comforting, with a golden crumble that’s both flavorful and crispy. The dessert is just the right balance of sweet and tangy, complementing the natural bite of the rhubarb perfectly.
Our family polished off the whole pan in a single day—it’s that good.
I’ll be making it on repeat as long as the rhubarb keeps coming. Whether you’re a long-time rhubarb fan or just discovering it, this is the recipe you need in your spring lineup.
From Darcy’s kitchen to yours — enjoy!
Serves 9
In a saucepan, combine sugar, cornstarch, water, and vanilla. Cook over medium heat until thick and clear.
Meanwhile, mix flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly. Press half of the mixture into a greased 9×9-inch baking dish. Layer with rhubarb, then pour the cooked sauce evenly over the top. Finish by sprinkling the remaining crumb mixture over everything.
Bake at 350°F for 1 hour. Serve warm with milk, whipped cream or a generous scoop of vanilla ice cream.
