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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch is from Diane's Cookbook Project, 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 flour
1 cup brown sugar
3/4 cup uncooked oatmeal
1/2 cup butter
4 cups cut rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
1 teaspoon salt
Directions:
Directions:
Combine flour,brown sugar, oatmeal, and butter. Press 3/4 of mixture in pan { assuming 7 1/2 x 11 1/2 pan as most of these rhubarb reciepe are made in that size}
Combine and cook sugar,cornstarch, water, vanilla and salt until thick and clear. Put the cut rhubarb on top of crust. Pour cooked syrup over rhubarb. Top with remaining crumbs from bottom layer. Bake 1 hour at 350º
Personal Notes:
Personal Notes:
Grandma Chapman had this one marked as coming from Aunt Elmie. The photo is of Mom and Dad’s final resting spot, the Little Grant Union cementary. I found a history of the church and cementary in dad’s paperwork. The cementary was started in about 1860 and the church built in 1890. English services were held every other Sunday by a minister from Bloomington. German services were held on the alternating Sundays by a minister from Lancaster. In December of 1935 the last Sunday School class was held. In 1946, the church building was sold for 500.00. It was taken down and the materials used to build a new home for the buyers.

 

 

 

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