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Style Magazine

Rhubarb Crunch

Jul 17, 2009 11:33AM ● By Wendy Sipple

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.

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