The other day a friend gave me a bunch of rhubarb. I was able to get several loaves of rhubarb bread of it and finished it off by making rhubarb crunch. The recipe is fairly simple but delicious. Here is the recipe.
Rhubarb Crunch
1 cup whole wheat pastry flour (or white)
3/4 cup uncooked oatmeal
1 cup brown sugar, packed
1/2 cup melted butter
1 tsp cinnamon
1/2 tsp nutmeg
4 cups rhubarb, chopped
Combine the first 6 ingredients and pat 1/2 the mixture down in a sprayed 9" x 9" pan. Layer uncooked rhubarb on top of crumbs. Set aside the pan and other half of the crunch.
In a medium sized saucepan, bring to boil:
1 cup sugar
1 cup water
2 Tbls cornstarch
Add:
1 tsp vanilla
Pour over rhubarb mixture in pan. Layer remaining crumbs on the top. Bake 350 for 1 hour or until rhubarb is tender.
If you like rhubarb, I hope you enjoy this recipe as much as we did.
Rhubarb Crunch
1 cup whole wheat pastry flour (or white)
3/4 cup uncooked oatmeal
1 cup brown sugar, packed
1/2 cup melted butter
1 tsp cinnamon
1/2 tsp nutmeg
4 cups rhubarb, chopped
Combine the first 6 ingredients and pat 1/2 the mixture down in a sprayed 9" x 9" pan. Layer uncooked rhubarb on top of crumbs. Set aside the pan and other half of the crunch.
In a medium sized saucepan, bring to boil:
1 cup sugar
1 cup water
2 Tbls cornstarch
Add:
1 tsp vanilla
Pour over rhubarb mixture in pan. Layer remaining crumbs on the top. Bake 350 for 1 hour or until rhubarb is tender.
If you like rhubarb, I hope you enjoy this recipe as much as we did.
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