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Rhubarb Crunch

by on July 28, 2010 in Brownies and Bars, Desserts July 28, 2010 Brownies and BarsDesserts
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Level: Easy

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Description

This recipe was given to me by a friend and I love that it is so easy. I’ve not done many crunch recipes that cook the syrup first; it makes a difference in the overall product, I think.

Ingredients

  • 2 cups Flour
  • 2 cups Oatmeal (uncooked, Quick Cook Is Fine)
  • 2 cups Brown Sugar, Packed
  • 2 teaspoons Cinnamon
  • ¾ cups Melted Butter (margarine May Be OK, But I Never Use It)
  • 8 cups Fresh Or Frozen Rhubarb, Cubed And Set Aside
  • 1-½ cup Sugar
  • 4 Tablespoons Cornstarch
  • 1-½ cup Water
  • 2 teaspoons Vanilla

Preparation

Topping and crust:

Mix the flour, oatmeal, packed brown sugar, cinnamon and melted butter together. Place 1/2 of the mixture into a greased 9×13 pan, or make it easy and spray with PAM.

Place the cubed rhubarb over the crust and sit aside.

Syrup:

Combine the sugar, cornstarch, water and vanilla, cook until thick and clear. Pour over rhubarb. Top with the remaining crumbs. Bake at 350º for one hour 20 minutes. Some ovens may vary, check for doneness and remove when brown and bubbling. Great served warm with vanilla ice cream.

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