Rhubarb Nut Crunch

Rhubarb Nut Crunch Recipe

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Beth Goike


My friends and family have tried this recipe and love it!

★★★★★ 1 vote
35 Min



1 lb rhubarb; (about 5 cups)
1 1/4 cup sugar, granulated
1/2 cup flour
1/2 teaspoon cinnamon, ground
3/4 cup orange juice


1/2 cup flour
1/2 cup oatmeal
1 cup sugar, brown
1/3 cup butter; room temperature
1/2 cup hazelnuts; coarsely chopped (2 ounces)
whipped cream or vanilla ice cream

How to Make Rhubarb Nut Crunch


  • 1The Method:
    1. Heat oven to 350 F
    2. Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish
    3. Cut rhubarb in 1-inch chunks and place in prepared baking dish
    4. Sprinkle with sugar, flour and cinnamon
    5. Toss to evenly coat
    6. Pour orange juice over mixture
    7. In medium bowl, combine flour, oatmeal and brown sugar
    8. With pastry blender cut in butter until it becomes like coarse meal
    9. Spread evenly over rhubarb
    10. Sprinkle hazelnuts on top
    11. Bake at 350 F. in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes
    12. Cool to lukewarm and serve with whipped cream or vanilla ice cream.

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About Rhubarb Nut Crunch

Course/Dish: Other Desserts