Anotherrhubarbcrunch Recipes
RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Time 1h20m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
- Cover with chopped rhubarb.
- Combine sugar, cornstarch, and water.
- Cook until thick and clear in a small saucepan.
- Remove from heat and add vanilla.
- Pour over rhubarb. Top with remaining crumbs.
- Bake at 350°F for 1 hour.
RHUBARB CRUNCH
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
RHUBARB CRUNCH
"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
Nutrition Facts :
RHUBARB BUTTER CRUNCH
My MIL is a gardening queen and grows just about everything. This year she had a lot of rhubarb. I found this recipe in my church cook book and it was BIG hit!
Provided by ktenille
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease 9x13 baking dish.
- Combine rhubarb with sugar and place in greased baking dish.
- Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
- Sprinkle crumbly mixture over rhubarb.
- Bake uncovered for 40 minutes.
- Note: Best served with cool whip or ice cream.
Nutrition Facts : Calories 276.1, Fat 12.7, SaturatedFat 5.3, Cholesterol 15.2, Sodium 47.9, Carbohydrate 39.6, Fiber 1.4, Sugar 26.2, Protein 2.4
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