Rhubarb Crunch

A few years ago, my neighbor Nancy handed a Rhubarb recipe and stated it was the best….. I am not sure where it originated…it states from the “kitchen of Peg” on the card. This year our Rhubarb was plentiful & we are finally we are going to try it!  There is not a lot of explanation on the “how-to” for this one so we will wing it…. Tis the season for Rhubarb!

Rhubarb Crunch

On the card --- recipe from the kitchen of Peg

1   cup flour

3/4 cup oatmeal

1 cup brown sugar

½ cup butter

1 tsp cinnamon

1/2 of this is for the top and ½ is for the bottom, pat in firmly

4 cups raw rhubarb

1 cup sugar

2 Tbs. cornstarch

1 cup water

1 tsp vanilla

Cook until thick or clear – add vanilla – pour over rhubarb in pan

       Makes 9 inch square pan, Bake 350 – 1 hr

                   

Tupps Tidbits & Deanna’s Tidbits ~ (we worked on this recipe together) we

 recommend chopping up the rhubarb, set aside, and then mix the flour, oatmeal,

sugar and cinnamon& cut in the cold butter with a fork or pastry blender & place

½ firmly in the bottom of a 9 in square pan.

Next on the stove top cook the sugar, cornstarch until thick & clear & mix in

vanilla

        

Next time we would probably add a bit more rhubarb but otherwise this was delicious….Definitely a KEEPER and worth trying with ice cream next time!