Email
PrintRhubarb Crunch
A bitter-sweet crunchy dessert
by Harriet Waite (Wendy Sipple’s grandmother)
Mix the following until crumbly:
• 1 cup sifted flour
• 3/4 cup uncooked oatmeal
• 1 cup brown sugar, firmly packed
• 1/2 cup melted butter or margarine
• 1 tsp. cinnamon
Press half the mixture into a greased 9-inch square pan. Cover with four cups of diced rhubarb.
Cook until thick and bubbly in saucepan:
• 1 cup sugar
• 2 tsp. cornstarch
• 1 cup water
• 1 tsp. vanilla
Pour bubbly mixture over rhubarb. Top with remaining half of crumbs. Bake in 350-degree oven for one hour. Cut in squares and serve warm, plain or with whipped cream.
If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to info@stylemg.com for inclusion in an upcoming issue!
