Recipe: Mom’s Best Rhubarb Crunch
This recipe goes out to my friend Martha. I often made this to share when I visited her cabin on Lake Irene, near Miltona, MN, growing up. The rhubarb was always fresh from my mothers garden.
Mom’s Best Rhubarb Crunch
2 cups flour
1-1/2 cup oatmeal
2 cups brown sugar
1 cup melted butter
2 tsp. cinnamon
1 tsp. nutmeg
2 cups sugar
4 Tbsp. cornstarch
2 tsp. vanilla
8 cups rhubarb, diced
Mix the first 4 ingredients until crumbly. Press half of the mixture into a greased 13 x 9″ pan. In a bowl, combine rhubarb, sugar, vanilla, cinnamon, nutmeg and cornstarch. Pour the mixure over the crust. Cover with the remaining crust topping. Bake 1 hour at 350 degrees. Serve with whipped topping, or ice cream.
Enjoy!
Barb
Posted in Cooking in your kitchen on March 12th, 2010 by Barb | | 0 Comments
