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Rhubarb Crunch

Rhubarb Crunch
1 vote, 5.00 avg. rating (89% score)
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Yield: Serves 8

A great summer dessert--hot or cold. Wonderful crust for rhubarb. Birch Hill Inn, Manchester, Vermont

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  • 1 cup flour
  • 3/4 cup uncooked rolled oats
  • 1 cup brown sugar
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch (or minute tapioca)
  • 1 cup water
  • 1 teaspoon vanilla


Mix together flour, oats, brown sugar, butter, and cinnamon until crumbly. Press half of crumbs into 9-inch-square or 11x7-inch pan. Cover with rhubarb. In a saucepan combine granulated sugar, cornstarch, water, and vanilla and cook, stirring, until thick and clear--about 10 minutes. Pour over rhubarb, top with remaining crumbs, and bake at 350 degrees F for 1 hour. Cut in squares and serve with whipped cream or ice cream.
Updated Thursday, September 25th, 2008

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One Response to Rhubarb Crunch

  1. Anonymous May 8, 2009 at 9:52 am #

    This is the best rhubarb crunch I’ve made so far. Not only does it taste wonderful it smells wonderful!

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