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Rhubarb Crunch

SUBMITTED BY: Charlene Griffin

"For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb."
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 4 cups diced rhubarb
  • 1 1/3 cups sugar
  • 2 teaspoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract
  • Vanilla ice cream (optional)

DIRECTIONS

  1. In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
  2. In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees F for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by 2busycooking
My husband said this recipes is better than his grandma's. The amount of sweet is nice with the amount of tart.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by scooter
This stuff is amazing. My great-grandmother cooked a lot with rhubarb, so we were looking for something to take to my parents' 50th anniversary adn tried this, thinking the adults, but not the kids would like it. Every single person loved it. My advice would be to press the bottom lawyer of crisp down really hard, which makes it nice and crunchy. We served it with vanilla bean ice cream and it was just the bomb!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2007 by CRISTINLUEA
No leftovers!! :-( It was my first time cooking with rhubarb and it was the perfect combo of sweet and tang. It was a little mushy inside but everyone gobbling it up said they liked it that way.

3 users found this review helpful


MORE MEMBER REVIEWS
 
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