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Rhubarb Crunch Recipe

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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.
Contributor:  
Contributor:  
Patty Fralick
Added: Monday, April 16, 2007
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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