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Rhubarb Crunch


Rhubarb Crunch
Crumb topping:
1 c. sifted flour
3/4 c. uncooked rolled oats
1 c. brown sugar, firmly packed
1/2 c. melted butter or margarine
1 tsp. cinnamon

Fruit mixture:
4 c. diced rhubarb
1 c. sugar
2 Tbls. cornstarch
1 c. water
1 tsp. vanilla


Preheat oven to 350 F.
Mix together crumb topping ingredients until crumbly.
Press half of crumbs in greased 9" layer pan.
Cover with rhubarb.
In small saucepan combine: sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear.
Pour mixture over rhubarb.
Top with remaining crumbs.
Bake at 350 F. for 1 hour.
Cut in squares and serve warm- plain or with whipped cream. Makes 9 servings.

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Nutritional Information
Per Serving

no nutrition information available

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