Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Crunch #2

on May 6, 2016

It’s rhubarb season and here is the first rhubarb recipe for this year. This recipe is for Rhubarb Crunch, but since I have already made a one called Rhubarb Crunch, this one will be called Rhubarb Crunch #2. I’m amazed when I think about how many rhubarb recipes Grandma has in her file, because I do remember her rhubarb plant and it wasn’t that big. There is the possibility that she had more plants at one time, but I can’t imagine how she made so many recipes from that one plant. It was down by the driveway in the garden that you passed as you came into the farm and it was a kind of shady spot. The stalks on that rhubarb plant were big, and the leaves on the stalks were gigantic. Maybe it WAS big enough to make all of those recipes.

My plant is much bigger this year than it has ever been. I started it about 12 years ago and it was pretty small for a long time. I complained about it to Grandpa once, and he told me to pull some of the stalks out toward the end of the season. I tried it and it worked! Of course it did – you want something to grow better? Ask the farmer what to do!! I think that poor little plant just needed to breathe and get more air and sunshine! Hmm – that sounds like good advice for all of us!

Rhubarb Crunch 2

This makes a nice, small dessert just right for using those first of the season stalks. You know – the ones that you just can’t wait to use!

Here is the recipe as I made it:

Rhubarb Crunch #2


1/2 cup butter, softened

1 cup flour

1/4 cup powdered sugar

Mix until fully combined and pat into 8″ x 8″ pan.

Bake at 350 degrees for 15 minutes and remove from oven.

Beat together:

2 eggs

1 cup sugar

3 Tablespoons flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Stir in:

2 1/2 cups rhubarb, chopped

Pour over baked crust.

Put back in oven and bake for 35-40 minutes.

Cut into 9 squares and serve hot with vanilla ice cream.


I used a fork to even out the crust after patting it into the pan.


Into the batter goes the beautiful rhubarb and onto the baked crust.


It doesn’t look like much when you first pour it on.


Then it’s baked and it turns into a 3 layered wonder: crust, custard, and fruit.


I think you could also serve this with a dab of whipped cream, but the recipe says to serve it hot with vanilla ice cream. Who am I to argue?


Ok – the ice cream is perfect. Absolutely perfect. This dessert is so simple and SOOOOO delicious. Amazing. Truly amazing. Make it this weekend and use your first stalks of the season!






One response to “Rhubarb Crunch #2

  1. […] Cinnamon Coffee Cake, Rhubarb Bread, Rhubarb Muffins, Rhubarb Cream Delight, Rhubarb Crunch, Rhubarb Crunch #2, Orange Rhubarb Pie, Rhubarb Jam, Rhubarb Torte, and Rhubarb Sauce. When I planted my first […]

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