Cherry Macaroon Pie and Rhubarb Crunch

I delivered both yesterday, they are loving the cherry macaroon pie.

Rhubarb Crunch:

9x9 pan, greased or sprayed with PAM

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 w/ the remaining crumbs. Bake @ 350º for one hour (longer if you double it) This is great served warm w/ vanilla ice cream.

I do it a little differently for a larger serving:

TO make this for a picnic or a crowd, I mess with the ingredients

Rhubarb Crunch:

9x13 pan sprayed with PAM or greased

2 C sifted flour
2 C reg. oatmeal (uncooked)
2 C brown sugar firmly packed
3/4 C melted butter
2 tsp cinnamon
Mix until crumbly. Press half of crumbs into a greased 9x13" baking pan. Cover w/ 8 C diced rhubarb

Combine the following and cook until thick and clear:
1 1/2 C sugar
4 T cornstarch
1 1/2 C water
2 tsp vanilla
Pour over rhubarb. Top w/ the remaining crumbs. Bake @ 350º for one hour (longer if you double it) Still great served warm with vanilla ice cream........The cherry pie will be next with photos to follow.

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.