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Rhubarb Crunch
Ingredients:
1 c. flour
3/4 c. (quick) oatmeal
1 c. light brown sugar
1/2 c. melted margarine
1 Tbs. cinnamon
4 c. diced rhubarb
1 c. sugar
2 Tbs. cornstarch
1 c. water
1 tsp. vanilla
1 c. flour
3/4 c. (quick) oatmeal
1 c. light brown sugar
1/2 c. melted margarine
1 Tbs. cinnamon
4 c. diced rhubarb
1 c. sugar
2 Tbs. cornstarch
1 c. water
1 tsp. vanilla
Directions:
Mix flour, oatmeal, brown sugar, margarine and cinnamon until crumbly. Press half into greased 9" pan. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 for 1 hour. Serve with whipped cream or ice cream.
Mix flour, oatmeal, brown sugar, margarine and cinnamon until crumbly. Press half into greased 9" pan. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 for 1 hour. Serve with whipped cream or ice cream.
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