Rhubarb Crunch Recipe

Name: Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flour; 2 cups Oatmeal (uncooked, Quick Cook Is Fine); 2 cups Brown Sugar, Packed; 2 teaspoons Cinnamon; 3/4 cups Melted Butter (margarine May Be OK, But I Never Use It); 8 cups Fresh Or Frozen Rhubarb, Cubed And Set Aside; 1-1/2 cup Sugar; 4 Tablespoons Cornstarch; 1-1/2 cup Water; 2 teaspoons Vanilla

Servings: persons

2 cups Flour
2 cups Oatmeal (uncooked, Quick Cook Is Fine)
2 cups Brown Sugar, Packed
2 teaspoons Cinnamon
3/4 cups Melted Butter (margarine May Be OK, But I Never Use It)
8 cups Fresh Or Frozen Rhubarb, Cubed And Set Aside
1-1/2 cup Sugar
4 Tablespoons Cornstarch
1-1/2 cup Water
2 teaspoons Vanilla

1
Topping and crust:
2
Mix the flour, oatmeal, packed brown sugar, cinnamon and melted butter together. Place 1/2 of the mixture into a greased 9x13 pan, or make it easy and spray with PAM.
3
Place the cubed rhubarb over the crust and sit aside.
4
Syrup:
5
Combine the sugar, cornstarch, water and vanilla, cook until thick and clear. Pour over rhubarb. Top with the remaining crumbs. Bake at 350u00b0 for one hour 20 minutes. Some ovens may vary, check for doneness and remove when brown and bubbling. Great served warm with vanilla ice cream.

1109

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Flour, 2 cups Oatmeal (uncooked, Quick Cook Is Fine), 2 cups Brown Sugar, Packed, 2 teaspoons Cinnamon, and more.

Yes, Rhubarb Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Crunch

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