Ingredients
-
1
-
3/4
-
1
-
1/2
-
1
-
4
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Rhubarb Crunch,,Easy and so tasty. Didn’t pre-bake crust as others suggested. have added a little pineappple or strawbs as others suggested just because I had leftovers, but also made with just rhubarb. Have used treacle (soft dark brown) sugar in the crust for added yumminess. This is a recipe for the ages -i will use it over and over again. I cannot believe how few people know about rhubarb – it is a blessing from nature in my opinion.,Excellent. Baked this in an 8×11 glass cake pan for 45 minutes. Used butter in place of margarine. Everything else the same. I am going to freeze rhubarb to have this all year. Thanks for this delicious recipe.
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Steps
|
1
Done
|
Mix Flour, Rolled Oats, Brown Sugar, Margarine and Cinnamon Until Crumbly: Press Half of This Mixture Into a 9" Greased Pan. |
|
2
Done
|
Cover With Chopped Rhubarb. |
|
3
Done
|
Combine Sugar, Cornstarch, and Water. |
|
4
Done
|
Cook Until Thick and Clear in a Small Saucepan. |
|
5
Done
|
Remove from Heat and Add Vanilla. |
|
6
Done
|
Pour Over Rhubarb. Top With Remaining Crumbs. |
|
7
Done
|
Bake at 350f For 1 Hour. |
