Friday, May 21, 2010

Recipe Friday: Rhubarb Crunch

I got this recipe from a dear friend who lives in the next town over, about 12 miles away. Nobody in my house likes rhubarb but me, so she brought me some and I tried this recipe. It is her husband's mother's tried and true, which is the best kind in my opinion.

Joe's Mom's Rhubarb Crunch Recipe

This makes a 9x9 pan

1 C sifted flour
1 C reg. oatmeal (uncooked)
1 C brown sugar firmly packed
1/2 C melted butter
1 tsp cinnamon

Mix until crumbly. Press half of crumbs into a greased 9" baking pan. Cover w/ 4 C diced rhubarb

Combine the following and cook until thick and clear:

1 C sugar
2 T cornstarch
1 C water
1 tsp vanilla

Pour over rhubarb. Top with the remaining crumbs. Bake @ 350º for one hour (longer if you double it, took about 90 min. for the 9x13 pan) This is great served warm w/ vanilla ice cream.

9x13 pan

Mix until crumbly, press half into the bottom of a greased 9x13 pan, cover with 8 c. rhubarb cut into pie sized pieces:

Flour 2 c
Oatmeal 2c
Brown Sugar 1 ½ c. firmly packed
Butter ¾ c. melted
Cinnamon 2 tsp

Combine the following in a small saucepan over medium heat, cook and stir until thick and clear:

Sugar 1 ½ c
Cornstarch 4 tablespoons
Water 1 ½ c
Vanilla 2 tsp

Pour over rhubarb in pan, top with remaining crumbs. Bake @ 350º for one and a half hours. Serve warm with vanilla ice cream on top.