RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by BarbryT
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
- Press half of the oatmeal mixture into a 9" square pan.
- Cover with the diced rhubarb.
- Combine the sugar, cornstarch, water and vanilla in a small saucepan.
- Cook sugar mixture until thick, stirring frequently.
- Pour liquid over rhubarb.
- Top with remaining oatmeal mixture.
- Bake at 350 degrees F for one hour.
- Cut and serve warm with or without whipped, ice or other cream.
Nutrition Facts : Calories 534.9, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 128.4, Carbohydrate 96, Fiber 2.9, Sugar 69.7, Protein 4.2
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
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Denise in NH
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400; grease 11x7x1 1/2" baking dish.
- In mixing bowl combine flour, oats, brown sugar and salt.
- Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
- Arrange rhubarb on crumbs.
- In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
- Remove from heat; stir in vanilla and food coloring.
- Pour on rhubarb; sprinkle with reserved crumbs.
- Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.
Nutrition Facts : Calories 693.4, Fat 24.1, SaturatedFat 14.8, Cholesterol 61, Sodium 257.7, Carbohydrate 116.4, Fiber 3.7, Sugar 78.5, Protein 5.9
RHUBARB BUTTER CRUNCH
My MIL is a gardening queen and grows just about everything. This year she had a lot of rhubarb. I found this recipe in my church cook book and it was BIG hit!
Provided by ktenille
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease 9x13 baking dish.
- Combine rhubarb with sugar and place in greased baking dish.
- Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
- Sprinkle crumbly mixture over rhubarb.
- Bake uncovered for 40 minutes.
- Note: Best served with cool whip or ice cream.
Nutrition Facts : Calories 276.1, Fat 12.7, SaturatedFat 5.3, Cholesterol 15.2, Sodium 47.9, Carbohydrate 39.6, Fiber 1.4, Sugar 26.2, Protein 2.4
SPRINGTIME RHUBARB CRUNCH RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 9
Steps:
- Combine brown sugar, flour, oats and butter. Press half of the mixture into the bottom of a lightly greased 8"x8" baking pan; set aside. In a large saucepan, combine rhubarb, sugar, water and cornstarch; cook until clear. Add vanilla. Pour rhubarb mixture over crust; cover with remaining oat mixture. Bake at 350 degrees for 40 to 45 minutes. Cool. Serves 6 to 8.
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