Rhubarb Crunch

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
From Mrs. Emanuel (Nora) Nowatzki & Eileen (Hoffarth) Schill - Grand Forks, ND - 19??
Ingredients
Filling
1 ½ cups sugar
¼ cup cornstarch or Minute tapioca*
1 ½ cups water
1 ½ teaspoons vanilla
Pinch of salt
Crust
1 ½ cups flour
1 ½ cups old-fashioned oatmeal
1 ½ teaspoons cinnamon
1 ½ cups brown sugar
¾ cup butter, softened
8 cups diced rhubarb
 
Directions
1. Cook sugar, cornstarch/tapioca, and water until clear and syrupy.  Add vanilla.
2. Mix dry ingredients and butter into crumble topping.  Add ½ of the topping to greased 9x13" pan.
3. Cover with rhubarb.  Pour syrup mixture over rhubarb and cover with remaining topping.
4. Bake at 350°F (177°C) for 45 minutes to 1 hour, and make sure it is bubbling.  Best served warm with cream.
 
Notes:
Servings: 12 to 15

*If using tapioca, the syrup mixture takes much longer to thicken.
Categories:
Meal   SnackDish   Dessert
Cooking Method   BakedStyle   Potlucks/Buffet
Prep Time   45 minutesCooking Time   1 hour
Features   Vegetarian




Cassie Schwebach

Member since Feb 2010

More recipes like this one...