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Rhubarb Crunch

Serves: 5
Total Calories: 589
Prep time:
Cook time:
Total time:

Ingredients

Crumb Crust/Topping :
1 cup sifted all-purpose flour
3/4 cup uncooked rolled oats
1 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon

Fruit Mixture:
4 cups sliced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

Directions:

For Crumb Crust/Topping:
Combine ingredients until crumbly. Press half of crumbs into greased 9-inch pan, reserving half for top.

For Fruit Mixture:
Place sliced rhubarb in crust. In a small saucepan, combine sugar, cornstarch, water, and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Cover with reserved crumbs. Bake at 350° for 1 hour.

Nutritional Facts:

Serves: 5
Total Calories: 589
Calories from Fat: 168

This Rhubarb Crunch recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.


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