Rhubarb Crunch

This is from my “Mennonite Recipes from the Shenandoah Valley” cookbook, noting changes in brackets that I make that suit me and my husband. I use fresh or frozen rhubarb. I also use lactose-free margarine as I am lactose intolerant.

Difficulty: Easy

Servings: Your preference; I cut ours into six

Ingredients

1 cup flour
3/4 cup quick dry oatmeal
1 cup brown sugar, packed [I use 3/4 cup, unpacked]
1/2 cup butter, melted [I do margarine]
1 tsp. cinnamon {I use 1/2 tsp.]
2/3 to 1 cup sugar, depending upon your taste for tart rhubarb [I use 3/4 cup]
2 Tbsp. cornstarch [I use flour]
1 cup water
1 tsp. vanilla
2 cups diced rhubarb

Directions

1. Mix together flour, dry oatmeal, brown sugar, butter [or margarine] and cinnamon. Set aside.
2. In saucepan, mix together sugar, cornstarch [or flour], water, and vanilla. Cook until thickened.
3. Place half of crumb mixture in an 8 x 8 pan.
4. Spread rhubarb over crumb mixture.
5. Pour cooked mixture over rhubarb.
6. Top with remaining crumbs.
7. Bake at 350 degrees for 30-35 minutes, or until rhubarb is tender. [I do 40 minutes.]

Categories: Crisps, Desserts

Submitted by: maybeth on March 17, 2012