“This is my Mom's recipe for rhubarb crunch. This was always a special treat for us kids when Mom went to visit the old farm in Shelby Michigan around Memorial Day. That's when she'd harvest the rhubarb from there and bring it home and make this crunch.”
READY IN:
1hr 25mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Crunch crust and topping; In a medium bowl combine the flour, oatmeal, brown sugar, and cinnamon and mix well.
  2. Add the butter and mix in using a pastry blender to make sure the butter is well distributed in the mix.
  3. 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.
  4. Top the bottom crust with the prepared rhubarb, spreading it evenly over the crust.
  5. 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.
  6. Remove the syrup from the heat and stir in the vanilla.
  7. Pour the syrup over the rhubarb, making sure to cover the rhubarb evenly.
  8. Cover the rhubarb with the remaining crunch topping.
  9. Bake the dish at 350 degrees for 60 minutes or until browned and bubbly and the rhubarb is cooked through.

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