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Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from Only the Good Stuff- Anderson Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandi Patterson


Crumb Topping
1 c. flour
1 c. brown sugar
1 tsp cinnamon
c. uncooked oatmeal
cup melted butter

Fruit Mixture
4 cups of diced rhubarb (can also use strawberries or combo of both)
1 c. sugar
1 Tbsp cornstarch
1 c. water
1 tsp vanilla

Preheat oven to 350

Mix together crumb topping ingredients till crumbly. Press have of the crumbs into greased 9-inch layer pan. Place rhubarb over crumbs.

In a sauce pan combine sugar, cornstarch, water and vanilla. Cook on low heat stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.

Bake for 1 hour. Cut into squares and serve warm. Serve plain or top with Cool Whip.

Personal Notes:
Personal Notes:
Mom (Sandi) used to grow rhubarb and strawberries. We used to eat the strawberries and mom thought sometimes they were not growing well because there seemed to be a few less than expected. They were so good and so fresh. Shh... Love you mom.
This recipe was so good.




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