Eleanor's Rhubarb Crunch
Ready In: 1 hr 25 mins
Serves: 9
Ingredients
Crunch Crust and Topping
- 1 cup flour
- 3⁄4 cup oatmeal, Old Fashioned
- 1⁄2 cup butter, melted
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
Rhubarb Filling
- 1 cup sugar
- 1 cup water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- 4 cups rhubarb, washed, drained, and cut into 1/2 inch slices
Directions
- For the Crunch crust and topping; In a medium bowl combine the flour, oatmeal, brown sugar, and cinnamon and mix well.
- Add the butter and mix in using a pastry blender to make sure the butter is well distributed in the mix.
- Spray a 9x9 inch baking dish with cooking spray. Add half of the crust/topping mix and press into the bottom and a bit up the sides of the baking dish. This will be the bottom crust of the crunch.
- Top the bottom crust with the prepared rhubarb, spreading it evenly over the crust.
- For the Filling; In a small sauce pan, combine the sugar, water, and cornstarch and mix well. Bring the mixture to a boil and let it boil until its a thick syrup.
- Remove the syrup from the heat and stir in the vanilla.
- Pour the syrup over the rhubarb, making sure to cover the rhubarb evenly.
- Cover the rhubarb with the remaining crunch topping.
- Bake the dish at 350 degrees for 60 minutes or until browned and bubbly and the rhubarb is cooked through.
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