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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sifted flour
3/4 c. uncooked oatmeal
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
4 c. diced rhubarb
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 350º. Mix flour, uncooked oatmeal, brown sugar, melted butter, and cinnamon until crumbly. Press half into a greased 9-inch pan. Cover with rhubarb.
Combine and cook sugar, cornstarch, water, and vanilla until thick and clear. Pour sauce over rhubarb. Top with remaining crumb mixture.
Bake for 1 hour. Serve warm or cold. *Can be topped with whipped cream. I usually double the recipe and put in 13 x 9 x 2 inch glass dish.

 

 

 

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