Recipe 1254 - Rhubarb Crunch
Recipe 1254 - Rhubarb Crunch
(by Shirley McNevich)
1 cup flour (sift after measuring)
3/4 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup melted butter
1 tsp. cinnamon
4 cups diced rhubarb
1 cup white sugar
2 TBSP cornstarch
1 cup water
1 tsp. vanilla
In a bowl add sifted flour, oats, brown sugar, melted butter and
cinnamon--mix with your hands until crumbly. Press HALF of the
crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread
the diced rhubarb on top of the crumb mixture. In a saucepan over NO
heat add white sugar and corn starch--stir. Slowly add the water and
stir while adding so cornstarch doesn't get lumpy. Add vanilla--stir.
Turn heat on medium and cook/stir the cornstarch mixture until it gets
thick and clear. Pour the hot mixture evenly over the diced rhubarb.
Sprinkle the other half of the crumb mixture over the top of the
cornstarch mixture. Bake at 350 degrees for 1 hour. Cut into squares
and serve warm (with a little cold milk poured on top if you wish).
Continue to:
Other Recipes:
- 1273 - Molasses Spice Cookies
- 1325 - Chili Baked Potatoes
- 1413 - Creamy Crab Soup
- 1474 - Microwave Apple Crisp
- 1291 - Cheesy Cauliflower
- 1416 - Sour Cream Noodles and Beef
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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