Spring Means Rhubarb Season
 
 
Works everytime Rhubarb Crunch
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 Servings
Ingredients
  • Crumb topping:
  • 1 cup sifted flour
  • ¾ cup uncooked rolled oats (DO NOT USE INSTANT -- Use Old Fashioned)
  • 1 cup brown sugar, firmly packed
  • ½ cup melted butter
  • 1 teaspoon cinnamon
  • Fruit mixture:
  • 4 cups diced fresh rhubarb (if using frozen drain well after thawing)
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water (reduce to about ½ if using frozen rhubarb)
  • 1 teaspoon vanilla
  • *** I also love the flavor of adding strawberries when I have them available -- great combination with rhubarb.
Instructions
  1. Mix together crumb topping ingredients until crumbly. Press half of the crumbs in a greased 9” layer pan.
  2. Cover with rhubarb
  3. In a small saucepan combine: sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear. Pour over rhubarb. Top with remaining crumbs.
  4. Bake in a moderate oven (350 degrees) for 1 hour.
  5. Cool for at least 10 minutes and cut into squares to serve warm, plain for with whipped cream.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/spring-means-rhubarb-season/