Evelyns Rhubarb Crunch Food

RHUBARB CRUNCH

Rhubarb Crunch image

Make and share this Rhubarb Crunch recipe from Food.com.

Provided by Ed Paulhus

Categories Dessert

Time 1h20m

Yield 1 9X9 pan, 9 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup margarine, melted
1 teaspoon cinnamon
4 cups rhubarb, chopped
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Steps:

Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
Cover with chopped rhubarb.
Combine sugar, cornstarch, and water.
Cook until thick and clear in a small saucepan.
Remove from heat and add vanilla.
Pour over rhubarb. Top with remaining crumbs.
Bake at 350°F for 1 hour.

RHUBARB CRUNCH

Rhubarb Crunch image

"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb
TOPPING:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Few drops red food coloring, optional

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.

Nutrition Facts :

EVELYN'S RHUBARB CRUNCH

Evelyn's Rhubarb Crunch image

This recipe comes from a close family friend, Evelyn Hemsted.

Provided by Jeanine Stennett

Categories Fruit Desserts

Time 55m

Number Of Ingredients 9

Ingredients

2 c all purpose flour
1 1/2 c oatmeal, uncooked
2 c brown sugar, firmly packed
1 tsp margarine, softened
8 c chopped rhubarb
2 c sugar
4 Tbsp cornstarch
2 c water, cold
vanilla extract

Steps:

1. Mix together and pat 1/2 mixture into bottom of 9x13 pan. Put chopped rhubarb on top of crunch mixture. Mix together the sugar, cornstarch, water, and vanilla. Cook until this mixture is thickened. Pour over the rhubarb/crunch mixture. Place the rest of crunch mixture on top. Bake in 350 degree oven for 1 hour.
2. Variation To This Recipe: Use the 8 cups of rhubarb, 2 cups sugar, 4 heaping Tablespoons of cornstarch, 2 cups water, and vanilla. Cook this together until thickened. Place in bottom of greased 9x13 pan. Mix up a white or yellow cake mix according to directions. Pour over the cooked rhubarb mixture. Bake at 350 degree oven until cake is done. Turn upside down if you want or just use out of the pan. Makes a nice upside down cake. Top each serving with ice cream or whipped cream.

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