This little rhubarb crunch is the kind of recipe you’d find on a handwritten card tucked in an old Midwestern church cookbook. It’s just four ingredients and relies on a box of white cake mix, a bit of sugar, and melted butter sprinkled right over fresh diced rhubarb. No fussing with mixing bowls or fancy equipment—just layer, sprinkle, and bake. The result is a cozy Amish-style dessert with a tender, tangy fruit base and a buttery, crisp topping that tastes like something Grandma might have pulled from the oven on a cool spring evening.
Serve this rhubarb crunch warm, scooped into bowls with a big spoonful of vanilla ice cream or a dollop of lightly sweetened whipped cream. It’s also lovely just as it is, enjoyed with a cup of coffee or hot tea. For a brunch table, pair it with scrambled eggs and sausage for a sweet-tart contrast. If you have leftovers, it’s perfectly acceptable in my book to enjoy a small square cold from the fridge with a splash of cream over the top.
4-Ingredient Amish Rhubarb Crunch
Ingredients
6 cups diced fresh rhubarb (about 1 1/2 to 2 pounds, trimmed)
1 cup granulated sugar
1 box (15.25 ounces) white cake mix (dry, straight from the box)
1/2 cup (1 stick) unsalted butter, melted
Directions
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