Rhubarb Crunch

This was another of mom's recipes. She usually doubled it and cooked it in a 9" x 13" pan. Tastes fabulous warm or cold, but I think it's the best if it's served warm with vanilla ice icream!

Category: Desserts

Cuisine: American

☆☆☆☆☆

1 review

Ready in 1 hour 30 minutes

by SonjaC

Ingredients

1 cup All purpose flour

1/2 cup Brown sugar packed

3/4 cup Oatmeal, quick cooking

1 teaspoon Cinnamon

1/2 cup Butter melted

4 cups Rhubarb cubed

1 cup Water

3/4 cup Sugar

2 tablespoons Cornstarch

1 teaspoon Vanilla extract

Directions

Preheat oven to 350F. Stir together flour, oatmeal, brown sugar and cinnamon. Add melted butted and mix well. Press half of the micture into an 8" x 8" pan. Top crust with rhubarb. Cook and stir water, sugar, cornstarch and vanilla until thick and clear. Pour over rhubarb. Top with remaining "crunch" mixture. Bake for 1 hour.

Reviews

☆☆☆☆☆

This is popular at our house. Friends always ask for the recipe.

SonjaC

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