"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Rhubarb Crunch Recipe

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

Contributor:  
Contributor:  
Jane Siegel
Added: Friday, August 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sifted flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon
4 cups rhubarb, cut up
1 cup sugar
1 cup water
2 tablespoon cornstarch
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 350. Mix first 5 ingredients until crumbly. Place 1/2 mixture in 9-inch greased pan and cover with rhubarb. Cook until clear. Combine sugar, water, cornstarch and vanilla. Pour over mixture in cake pan and top with remaining crumbly mixture. Bake at 350 for 45-60 minutes.

Personal Notes:
Personal Notes:
For 9x13-inch pan; double everything, except use 6 cups of rhubarb.

 

 

 

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