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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Crunch Cake Recipe

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This recipe for Rhubarb Crunch Cake is from The Bever 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:  
Crumb Top:
1 cup flour
3/4 cup uncooked oats
1 cup brown sugar (packed)
1/2 cup butter (melted)
1 tsp cinnamon

4 cups rhubarb (diced)
1 cup sugar
1 cup water
2 tbsp cornstarch
1 tsp vanilla
Directions:
Directions:
Mix together crumb topping until crumbly. Press 1/2 of mixture in bottom of 9 inch pan and cover with raw rhubarb,
In a small sauce pan, combine: sugar, cornstarch, water, and vanilla. Cook on medium high heat while stirring until thick. Pour over rhubarb then top with remaining crumb mixture. Bake at 350 degrees for 1 hour. Serve with whipped cream or ice cream.

 

 

 

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