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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Rhubarb Crunch by Grandma Helen Kate Lewis Smoot Recipe

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This recipe for Rhubarb Crunch by Grandma Helen Kate Lewis Smoot is from Our Family Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
3/4 cup oatmeal, uncooked
1 cup brown sugar, well packed
1 stick (1/2 cup) margarine or butter (melted)
1 teaspoon cinnamon
4 cups dices rhubarb


Syrup:

1 cup sugar
1 cup water
1 tablespoons cornstarch
1 teaspoon vanilla
Directions:
Directions:
Mix flour, oatmeal, brown sugar, butter and cinnamon. Press half of mixture into 9 inch square pan. Cover with diced rhubarb.

Prepare syrup:

In a saucepan, combine sugar, water, cornstarch. Cook, stirring constantly until thickened and clear. Remove from heat. Stir in vanilla.

Pour syrup over rhubarb in baking pan. Top with reserved crumb mixture. Bake at 350 degrees for 1 hour.
Personal Notes:
Personal Notes:
If desired, serve warm topped with ice cream or cream.

 

 

 

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