2024-11-07
Rhubarb Crunch

Rhubarb Crunch

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

It is spring so you know what that means? Fresh Rhubarb everywhere! Especially for those of us with a CSA.

RHUBARB CRUNCH

  • 2 ½ cups sifted flour
  • ¾ cup uncooked rolled oats
  • 1 cup brown sugar
  • ½ cup butter
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Mix together flour, oats, sugar, melted butter and cinnamon to make a crumb topping mixture. Press half the crumbs into a 9” layer cake pan. Cover with rhubarb.
In a small saucepan, combine sugar, cornstarch, water and vanilla. Cook stirring constantly until mixture is thick and clear. Pour over rhubarb. Top with the remaining crumbs. Bake in a 350° oven for 1 hour. Cover and server warm, plain or with whipped cream (or vanilla ice cream). Makes 8 servings.

Elizabeth Battisti, Artpark Culinary Treasures

Printer Friendly copies:

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Find this content useful? Share it with your friends!
Skip to content