Eleanor's Rhubarb Crunch

READY IN: 1hr 25mins




  • 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.