Rhubarb Crunch
John Sauer Family – Mount Carmel, ND – 1980
Ingredients
- 8 cups diced rhubarb
Filling
- 1 ½ cups sugar
- ¼ cup cornstarch or Minute tapioca*
- 1 ½ cups water
- 1 ½ teaspoons vanilla
- Pinch of salt
Crust
- 1 ½ cups flour
- 1 ½ cups old-fashioned oatmeal
- 1 ½ teaspoons cinnamon
- 1 ½ cups brown sugar
- ¾ cup butter softened
Instructions
- Cook sugar, cornstarch/tapioca, and water until clear and syrupy. Add vanilla and salt. Set aside.
- Mix dry ingredients and butter into crumble topping. Add ½ of the topping to greased 9×13" pan.
- Cover bottom crust with rhubarb. Pour syrup mixture over rhubarb and cover with remaining topping.
- Bake at 350°F (177°C) for 45 minutes to 1 hour, and make sure it is bubbling. Best served warm with cream.
Notes
Servings: 12 to 15
*If using tapioca, the syrup mixture takes much longer to thicken.