Evelyns Rhubarb Crunch Food
RHUBARB CRUNCH
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
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 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
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
This recipe comes from a close family friend, Evelyn Hemsted.
Provided by Jeanine Stennett
Categories Fruit Desserts
Time 55m
Number Of Ingredients 9
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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- In a medium bowl combine melted butter, flour, rolled oats, brown sugar, cinnamon and salt. Mix until crumbly. Press half of the mixture into an 8 or 9 inch baking dish.
- In a small saucepan mix the white sugar and cornstarch. Stir in the boiling water. Cook and stir until thick. Remove from heat and stir in vanilla. Pour syrup evenly over the rhubarb.
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- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
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