Rhubarb Crunch
John Sauer Family - Mount Carmel, ND - 1980
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
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 9x13" 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.
Servings: 12 to 15
*If using tapioca, the syrup mixture takes much longer to thicken.