Sweet & Tart Rhubarb Crunch Dessert

Got rhubarb growing in your garden? This old fashioned Rhubarb Crunch Dessert is sweet, tart and delicious. The perfect summer dessert with a dollop of whipped creatm!

It’s peony and rhubarb season here, and time to enjoy both of these fleeting treasures to the max! I’ve been picking my peonies as fast as I can and making bouquets all over the house. And I’m picking my rhubarb to enjoy baking now and freezing for later. This old fashioned recipe was in one of my church recipe books and it’s my favorite way to enjoy this tart garden produce. Hope you enjoy Sweet & Tart Rhubarb Crunch Dessert as much as we do!

Sweet & Tart Rhubarb Crunch Dessert

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How to Harvest Rhubarb

Rhubarb is a fairly easy garden plant to grow if you have enough sun. It’s best in late Spring to early summer. Once it sends up seeds it gets tough, so you want to harvest it early.

Instead of cutting it at the ground, twist it and pull. This will make sure the plant isn’t susceptible to disease getting into the root. The leaves are poisonous to pets, so best to cut them off and dispose of them right away.

To clean, wash in a sink full of cold water with a little soap. Run your hand over each stalk. Rinse and dry. Most recipes will have you cut into small pieces. If desired, rhubarb can be frozen in a single layer on parchment in the freezer. Then place in a freezer bag so you can enjoy it out of season, too.

How to Make Rhubarb Crunch Dessert

Preheat oven to 350 degrees.

Ingredients:

Crust:

2 cups flour

2/3 cup powdered sugar

1 cup softened butter

Mix together crust ingredients and spread into a 9 x 13 pan. Bake at 350 degrees for 25 minutes until golden brown.

Filling:

4 eggs

3 cups sugar

1/2 cup flour

1 1/2 teaspoon baking powder

4 cups cut rhubarb

Beat eggs until fluffy. Mix sugar, flour and baking powder. Add to the beaten eggs. Then add cut up rhubarb. Pour over the baked crust and bake 35-40 minutes.

How to Enjoy

We love this dessert with a big dollop of real whipped cream (real whipped cream mixed with powdered sugar and vanilla). Some in our family prefer it with vanilla ice cream.

It doesn’t really cut into nice squares. Just scoop out portions onto a plate or bowl and top with something creamy. Let cool a little before serving, but it’s good when it’s still warm.

Refrigerate leftovers.

Printable Recipe

Rhubarb Crunch Dessert

Yield: 12

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 35 minutes

This old fashioned sweet and tart dessert recipe is perfect to use summer's backyard bounty. And so easy to make!

Print

Ingredients

• Crust:
• 2 cups flour
• 2/3 cup powdered sugar
• 1 cup softened butter
• Filling:
• 4 eggs
• 3 cups sugar
• 1/2 cup flour
• 1 1/2 teaspoon baking powder
• 4 cups rhubarb, cleaned and cut small

Instructions

1. Preheat oven to 350 degrees
2. Mix together crust ingredients and spread into 9 x 13 pan.
3. Bake 25 minutes or until golden brown.
4. Beat eggs until fluffy.
5. Combine sugar, flour and baking powder.
6. Add to beaten eggs.
7. Fold in cut up rhubarb.
8. Pour over baked crust.
9. Bake another 35-40 minutes.
10. Let cool a bit and serve with fresh whipped cream or vanilla ice cream.

Notes

This dessert does not come out in neat squares. Just scoop out portions onto plates or bowls and top with desired topping.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 209mgCarbohydrates: 78gFiber: 1gSugar: 57gProtein: 5g

If you’ve got rhubarb, you may also enjoy my Rhubarb Muffins recipe!

You can find more of my classic recipes HERE.

Thanks for reading Sweet & Tart Rhubarb Crunch Dessert! Hope your family loves it as much as we do.

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