Rhubarb Crunch
A childhood favorite that my mom made from rhubarb grown in her garden.
Ingredients
- 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
Instructions
- 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.