"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Crunch Recipe

  Tried it? Rate this Recipe:


This recipe for Rhubarb Crunch, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Hauptli
Added: Monday, September 1, 2008


Mix until crumbly:

1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1/2 cup butter
1 tsp cinnamon

Press 2/1 crumbs into a 9 x 13 pan and cover with 4 cups diced rhubarb.


1 cup sugar
1 cup water (cold)
2 Tbsp. corn starch
1 tsp vanilla

Cook until thickens then pour over rhubarb and top with remaining crumbs.

Bake at 350 for 1 hour. Serve warm with cream or ice cream.




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!