EVELYN'S RHUBARB CRUNCH

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Evelyn's Rhubarb Crunch image

This recipe comes from a close family friend, Evelyn Hemsted.

Provided by Jeanine Stennett

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 9

2 c all purpose flour
1 1/2 c oatmeal, uncooked
2 c brown sugar, firmly packed
1 tsp margarine, softened
8 c chopped rhubarb
2 c sugar
4 Tbsp cornstarch
2 c water, cold
vanilla extract

Steps:

  • 1. Mix together and pat 1/2 mixture into bottom of 9x13 pan. Put chopped rhubarb on top of crunch mixture. Mix together the sugar, cornstarch, water, and vanilla. Cook until this mixture is thickened. Pour over the rhubarb/crunch mixture. Place the rest of crunch mixture on top. Bake in 350 degree oven for 1 hour.
  • 2. Variation To This Recipe: Use the 8 cups of rhubarb, 2 cups sugar, 4 heaping Tablespoons of cornstarch, 2 cups water, and vanilla. Cook this together until thickened. Place in bottom of greased 9x13 pan. Mix up a white or yellow cake mix according to directions. Pour over the cooked rhubarb mixture. Bake at 350 degree oven until cake is done. Turn upside down if you want or just use out of the pan. Makes a nice upside down cake. Top each serving with ice cream or whipped cream.

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