Rhubarb Crunch

Download
photo by DuChick photo by DuChick
photo by DuChick
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by CountryLady photo by CountryLady
Ready In:
1hr 20mins
Ingredients:
10
Yields:
1 9X9 pan
Serves:
9
Advertisement

ingredients

Advertisement

directions

  • Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
  • Cover with chopped rhubarb.
  • Combine sugar, cornstarch, and water.
  • Cook until thick and clear in a small saucepan.
  • Remove from heat and add vanilla.
  • Pour over rhubarb. Top with remaining crumbs.
  • Bake at 350°F for 1 hour.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. DuChick
    This is a wonderful springtime treat! I took the advice of a few others and pre-baked the crust 12 minutes to help it set up. I added about 6 strawberries to the fruit mix for added color and flavor. I baked it all for an additional 50 minutes. I'm not a big rhubarb fan, but I LOVE this!
     
  2. Delighted
    I made this for a 9 X 13 pan by multiplying the ingredients by 1.5. This is a great recipe and I will definitely make it again.
     
  3. Jan in Lanark
    I use this exact recipe, also making the sauce with 1 C. white sugar. Actually got the recipe from dear Edna Staeblers cookbook "Food That Really Shmecks". She's still going strong at 90+ years old and her cookbooks are like dear friends to me. You can use any combo of fruits. Last time I combined rhubarb and sour cherries. Frozen strawberries work well too. Highly recommended.
     
  4. shortstuff
    This is a wonderful recipe!! I did increase the amount of white sugar to 1c. and I also made the sauce in the microwave (about 4 min. stiring frequently). Origanlly I found this recipe in a church cook book & now I found it here as well. Thank you so much for posting this recipe! It is definitely a keeper!:o)
     
  5. mapleleaf
    I have made this recipie twice. I doubled all the ingedients and baked in a 9x9 (8x8) pan. It was awesome. There's no way you could leave out the sauce mix - it's what makes the crunch moist. It was much thicker than a 9X12 pan. I also used 4 cups rhubarb!!! Five Star. thanks so much for sending this recipie - it is a favorite of all of us. reneh
     
Advertisement

Tweaks

  1. ann2boys
    I am rating this recipe based on rave reviews by my friend, Barb. She sent me her recipe and I was going to post it here but this one is so similar, that it will save me the time! Her recipe calls for 1/2 cup oatmeal, butter instead of margarine, and more white sugar. I like the idea of less sugar though. She also suggests that strawberries and peaches are good to mix in or substitute.
     
  2. heyAJ
    Delicious! Baked in ungreased glass pan with no sticking. Will prebake "crust" next time to see if I can get more crunch. Will add 1/2 cup more rhubarb next time for higher fruit to crunch ratio. Crumb mix is soooooo good - though should be able to cut brown sugar by 1/8 cup without sacrificing taste. Can't wait to try it with other fillings. Used 1 tsp honey in place of 1/2 cup sugar in syrup, since a recent review stated it "Was plenty sweet enough without the added sugar." My new garden's rhubarb apparently needs some sweetening, sadly. Topped with 1/2 cup chopped almonds, sweetened flake cereal, and granola for last 10 minutes of baking to toast, adding more crunch and nutrition. Will add nuts to bottom layer as well next time. Overall a delightful treat. Heading back to the kitchen for some more nibbling, and I'm not even a nibbler.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes