Rhubarb Crunch

Ingredients

Crumb mixture (bottom & top):

  • 1 ½ cups all-purpose flour

  • 1 & 1/2 cups rolled oats

  • 1 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • ½ cup & 3 tablespoons melted butter

  • 5 cups sliced fresh rhubarb

Rhubarb Glaze Topping:

  • 1 cup sugar

  • 2 tablespoons cornstarch

  • 1 cup water

  • 1 teaspoon vanilla extract

  • A few drops of red food coloring (optional)

Directions

  1. In a large bowl, combine flour, oats, brown sugar, cinnamon and butter mix until crumbly.

  2. Press half of the crumb mixture into an ungreased 9-inch baking pan, Sprinkle with rhubarb.

  3. For glaze topping, combine sugar, cornstarch and water in a saucepan and bring to a boil.

  4. Cook and stir for 2 minutes or until thickened. Remove from heat.

  5. Stir vanilla and food coloring into the sugary mixture.

  6. Pour it over the rhubarb. Top with the remaining crumb mixture.

  7. Bake at 350° for 50-60 minutes or until bubbly.


Serve with evaporated milk or whipped topping.