Carries Rhubarb Butter Crunch Food

RHUBARB BUTTER CRUNCH

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease 9x13 baking dish.
• Combine rhubarb with sugar and place in greased baking dish.
• Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
• Sprinkle crumbly mixture over rhubarb.
• Bake uncovered for 40 minutes.
• Note: Best served with cool whip or ice cream.

RHUBARB BUTTER CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
• Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.

CARRIE'S RHUBARB BUTTER CRUNCH

Steps:

• Combine rhubarb, white sugar, and flour.
• Place in greased 6x10 inch baking dish.
• Combine remaining ingredients and sprinkle over rhubarb
• mixture.
• Bake at 350° for 40 minutes or until done.
• Serve warm or cold .

RHUBARB CRUMBLE

Steps:

• Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
• Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
• Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
• Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.

RHUBARB BUTTER

Steps:

• Cut the rhubarb into 1" chunks.
• Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
• Place in a heavy pan. Bring to a boil.
• Add sugar and cinnamon.
• Cook, stirring all the time until it looks like fruit butter.
• If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
• Ladle into hot prepared jars.
• Process at once in a hot water bath (212 degrees) for 5 minute.
• Remove and place on clean towel.
• Cool and wait for that beautiful popping sound.

RHUBARB CRUNCH

Steps:

• Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
• Press half of the oatmeal mixture into a 9" square pan.
• Cover with the diced rhubarb.
• Combine the sugar, cornstarch, water and vanilla in a small saucepan.
• Cook sugar mixture until thick, stirring frequently.
• Pour liquid over rhubarb.
• Top with remaining oatmeal mixture.
• Bake at 350 degrees F for one hour.
• Cut and serve warm with or without whipped, ice or other cream.

CRUMB-TOPPED RHUBARB CRUNCH

Steps:

• In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

RHUBARB CRUNCH

Steps:

• Preheat oven to 400; grease 11x7x1 1/2" baking dish.
• In mixing bowl combine flour, oats, brown sugar and salt.
• Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
• Arrange rhubarb on crumbs.
• In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
• Remove from heat; stir in vanilla and food coloring.
• Pour on rhubarb; sprinkle with reserved crumbs.
• Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.