Mary's Rhubarb Crunch
mix until crumbly:
2 c flour
2 c. brown sugar(packed firmly)
1 1/2 c. oatmeal (uncooked)
2 tsp. cinnamon (we add more)
1 c. melted butter
Press half amount of crumbs into greased 13 x 9 inch pan.
cover bottom crumbs with 4 heaping cups rhubarb (dice small)
Combine:
1 c sugar
1 c water
1 tsp vanilla
2 Tbsp cornstarch
cook until thick and clear. Pour over rhubarb.
Top with remaining crumbs
Bake at 350 for 1 hour.
Cream may be served over top
(We like it served cold with ice cream)
Can eaten warm
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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7 Comments
Post a CommentThank you all for your comments, enjoy.
Excellent recipe, and easy to follow :) Thanks for sharing.
;-);-)yum!
=)
This sounds great. My aunt used to make the best rhubarb pies. Wish I could even get rhubarb here.
I don't do rhubarb but if I did, I'd definitely try this.
I have never even tasted rhubarb, but this sounds very tasty!