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Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch is from Calie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sifted flour
3/4 c. oatmeal (uncooked)
1 c. brown sugar, firmly packed
1/2 c. melted butter
1 t. cinnamon
4 c. diced rhubarb
1 c. sugar
1 c. water
1 t. vanilla
2 T. corn starch
Directions:
Directions:
Combine first five ingredients and press half of the mixture into a 9x13 pan.

Cover with the diced rhubarb.

Combine the sugar, water vanilla and corn starch in sauce pan and cook until thick and clear (10? minutes). DO NOT LEAVE UNATTENDED! When mixture begins to thicken and clear, it can very quickly bubble over.

Pour the hot mixture over the rhubarb, and top with remaining crumb mixture.

Bake at 350 for 1 hour.

Serve with ice cream, if desired.
Personal Notes:
Personal Notes:
This recipe comes from the other side of the family. Gary's Aunt Melba gave it to me, and she had gotten it from her mother, Grandma (Alma) Winter.

 

 

 

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