Return to Content

Rhubarb Crunch

Rhubarb Crunch
0 votes, 0.00 avg. rating (0% score)
by

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350