"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Rhubarb Crunch Recipe

  Tried it? Rate this Recipe:


This recipe for Rhubarb Crunch, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Fralick
Added: Monday, April 16, 2007


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

Preheat oven to 350. 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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!