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Rhubarb Crunch

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Ingredients
  Uncooked rolled oats 1 Cup (16 tbs)
  Regular all purpose flour 1⁄2 Cup (8 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Diced unpeeled young rhubarb 3 Cup (48 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Vanilla ice cream 1 Cup (16 tbs)
Directions

About 55 minutes before serving: Preheat oven to 350°F.
Grease 8" by 8" by 2" pan.
Mix oats, 1/2 cup sifted flour and brown sugar.
With 2 knives used scissor-fashion, cut in butter until crumbly.
Press half of mixture into pan.
In medium bowl, combine rhubarb, granulated sugar, 1 tablespoon flour, cinnamon, salt and 1 tablespoon water.
Spoon over oat mixture in pan; top with remaining oat mixture.
Bake 45 minutes.
Serve hot, with ice cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
Servings: 
4

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