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Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from First Baptist Church 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!

Patty Fralick


1 c. sifted flour
3/4 c. uncooked oatmeal
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
4 c. diced rhubarb
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla

Preheat oven to 350. Mix flour, uncooked oatmeal, brown sugar, melted butter, and cinnamon until crumbly. Press half into a greased 9-inch pan. Cover with rhubarb.
Combine and cook sugar, cornstarch, water, and vanilla until thick and clear. Pour sauce over rhubarb. Top with remaining crumb mixture.
Bake for 1 hour. Serve warm or cold. *Can be topped with whipped cream. I usually double the recipe and put in 13 x 9 x 2 inch glass dish.




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