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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch is from The Siegel 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 cup sifted flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon
4 cups rhubarb, cut up
1 cup sugar
1 cup water
2 tablespoon cornstarch
1 teaspoon vanilla
Directions:
Directions:
Preheat oven to 350º. Mix first 5 ingredients until crumbly. Place 1/2 mixture in 9-inch greased pan and cover with rhubarb. Cook until clear. Combine sugar, water, cornstarch and vanilla. Pour over mixture in cake pan and top with remaining crumbly mixture. Bake at 350º for 45-60 minutes.
Personal Notes:
Personal Notes:
For 9x13-inch pan; double everything, except use 6 cups of rhubarb.

 

 

 

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