"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

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This recipe for Rhubarb Crunch, by , is from The Bennett Family Cookbook - 2007, 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!

Contributor:  
Contributor:  
Jeanie Kvach

Category:
Category:

Ingredients:  
Ingredients:  
Bottom Crust
1 c flour
3/4 c oatmeal
1 t cinnamon
1 c brown sugar
1/2 c butter
1/2 c nuts

Top Layer
4 c Rhubarb
1 c sugar
1 c water
1 t vanilla
1 T cornstarch

Directions:
Directions:
Mix together all ingredients for crust and pat 1/2 of the mixture into an 8 x 11 baking dish.

Combine all ingredients for filling in a pan and cook on low until slightly thickened. Cool and pour over crust. Sprinkle remaining flour mixture over top of rhubarb and Bake 350 fro 30 min or until top is golden brown.

Serve with whipped cream or vanilla ice cream.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Rhubarb is a favorite of Dave's. We make pies and cakes it. This is another recipe that I think came from Sue Kvach Kramer and we enjoy in the winter.

 

 

 

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