A childhood favorite that my mom made from rhubarb grown in her garden.
- 4 cups rhubarb roughly chopped
Mix together until crumbly:
- 1 cup all-purpose flour
- 1 cup brown sugar
- 3/4 cup quick oats
Cook the following until thick and clear:
- 1½ cups white sugar
- 2 tbsp all-purpose flour
- 1 cup water
- ½ tsp ground nutmeg
Press half of the crumb mixture on the bottom of a 9x13 pan. I often use a slightly smaller pan to make the Rhubarb Crunch thicker.
Add 4 cups (or more) rhubarb to the dish, and then pour cooked liquid mixture over the top of the rhubarb.
Spread the remainder of the crumb mixture evenly across the top.
Bake for 45 minutes in a 350° oven.
Can be served warm, or served at room temp.
Delicious with vanilla ice cream or whipped cream on top.