This recipe for Rhubarb Crunch Cake, by Kay McCune, is from The McCune Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 1 c. flour 1 c. oatmeal 1 c. brown sugar 1/2 c. butter (melted) 4 c. chopped rhubarb Topping: 1 c. sugar 2 T. cornstarch 1 c. boiling water 1 tsp. vanilla
Crust: Mix above and put 2/3 of the mixture in a 9x12 pan. Cover with chopped rhubarb. Topping: Boil topping ingredients until thick. Pour over fruit. Add remaining crumb mixture. Bake at 375 degrees for 1 hour.
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