Ingredients
-
2
-
1
-
1 1/2
-
1/4
-
1
-
6
-
1
-
1 1/2
-
4
-
1/2
-
-
-
-
-
Directions
Rhubarb Crunch,,The best recipe for rhubarb- crunchy, tangy, sweet! Make it exactly as printed. I lost my grandmother’s recipe and was sooo relieved to find this one (I’m sure it’s the same ingredients and proportions). I like to serve this with cold table cream (unsweetened) or for a real sweet treat vanilla ice cream.,This is wonderful! The crust is crispy and chewy and it is just the right amount of sweet/tart. Thank you for a wonderful recipe!
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Steps
|
1
Done
|
Preheat Oven to 400; Grease 11x7x1 1/2" Baking Dish. |
|
2
Done
|
in Mixing Bowl Combine Flour, Oats, Brown Sugar and Salt. |
|
3
Done
|
Cut in Butter Until Mixture Resembles Fine Crumbs; Reserve 1 Cup Crumbs; Press Remaining Crumbs Into Baking Dish. |
|
4
Done
|
Arrange Rhubarb on Crumbs. |
|
5
Done
|
in Small Saucepan Combine Cinnamon, Sugar and Cornstarch; Stir in Water; Cook Over Medium Heat Stirring Constantly Until Thickened. |
|
6
Done
|
Remove from Heat; Stir in Vanilla and Food Coloring. |
|
7
Done
|
Pour on Rhubarb; Sprinkle With Reserved Crumbs. |
|
8
Done
|
Bake in Preheated Oven For 10 Minutes; Turn Temperature to 325; Bake For 40 Minutes Longer. |
