Return to Content

Rhubarb Crunch

Rhubarb Crunch
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 8

"We have quite a large rhubarb patch and are always trying out different recipes. This one was given to us by Marion Cardwell, who owned and operated the Okemo Lantern Lodge for over 40 years. Marion does not give out too many of her trade secrets so we felt privileged to receive this one." --The Combes Family Inn, Ludlow, Vermont

Ingredients:

  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 cup grapenuts or rolled oats
  • 1 egg
  • 1/2 stick butter, melted

Instructions:

Mix together first 4 ingredients and put in a greased 9-inch-square pan. Mix 1 cup flour, 1 cup sugar, baking powder, and grapenuts with the egg. Distribute this mixture over ingredients in pan and top with melted butter. Bake in 350 degrees F oven for 40 minutes. Top with vanilla ice cream.
Updated Thursday, September 25th, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2