"Hunger is the best sauce in the world."--Cervantes

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 C. flour
3/4 C. oatmeal, uncooked
1 C. brown sugar, packed
1/2 C. butter, melted
1 t. cinnamon
4 C. rhubarb, diced
1 C. sugar
2 T. corn starch (4 T. if using frozen rhubarb)
1 C .water
1 t. vanilla

Directions:
Directions:
Mix the flour, oatmeal, brown sugar, butter, and cinnamon until crumbly. Press 1/2 the mixture into greased 9 X 9 cake pan. Add rhubarb. Combine corn starch, water, vanilla and cook until thick and clear. Pour this sauce over the rhubarb. Top with remaining crumb mixture. Bake at 350 F for 1 hour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my mom, Sharon Marshall's recipe. Growing up I can remember my mother growing rhubarb in the garden and using it to make rhubarb crisp in the springtime. Mmmm, Mmmm, good.

 

 

 

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