Wednesday, June 16, 2010

Rhubarb Crunch

Rhubarb Crunch

1 Cup flour
3/4 Cup oatmeal
1 Cup brown sugar, firmly packed
1/2 Cup melted butter
1 tsp cinnamon

4 Cups diced rhubarb

Mix all ingredients except rhubarb until crumbly. Press half mixture into a greased 9" pan. Spread rhubarb over base in pan.

Combine and cook until thick and clear:

1 Cup water
1 Cup sugar
2 Tbsp cornstarch
1 tsp vanilla

Pour over rhubarb and top with remaining crumb mixture. Add 1/2 Cup toasted pecans.
Bake at 350 for 1 hour.
Serve warm with ice cream.


messymimi said...

I've never tried rhubarb. I'll have to see if I can find some at the fruit stand and make this recipe.

Leah J. Utas said...

Oh, that sounds nummy. And it's one more thing to do with rhubarb.

the Bag Lady said...

Messymimi - rhubarb is very good - very tart and refreshing!

Leah - it is pretty good!

Cheryl Kohan said...

That looks delicious. I love rhubarb in any way, shape or form. Cooked, that is. Not raw. Although when we were kids we'd dip raw rhubarb in sugar and eat it. Now the mere thought makes my mouth pucker up....

the Bag Lady said...

Cheryl - we used to eat it that way, too, but I haven't for many years. Not sure if I still could.

Anonymous said...


I don't have any rhubarb here in my garden. When we move back to the PacNW, I'm going to grow a big patch of it! Home-canned rhubarb sauce is a winter pick-me-up.