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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch is from The Bake Shop, 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:  
4 cups rhubarb (chopped)
1 1/4 cup all-purpose flour
1 cup oats
1 1/4 cup light brown sugar (packed)
1/2 cup melted butter
1 teaspoon ground cinnamon

Directions:
Directions:
Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter. Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish.

Sugar Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract

Whisk sugar, cornstarch and water together in a glass bowl. Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb. Top with remaining crumb mixture. Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.

Personal Notes:
Personal Notes:
If you're a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups. However, you wouldn't want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.

I have no idea where I got this recipe, but it's the perfect balance of sweet and tartness. Great with a scoop of vanilla ice cream!

 

 

 

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