Rhubarb Crunch

Serves: 5
Total Calories: 589


Crumb Crust/Topping:
1 cup sifted flour
3/4 cup uncooked rolled oats
1 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon
Fruit Mixture:
4 cups sliced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract


Crumb Crust/Topping:
Combine ingredients until crumbly. Press half of crumbs into 9-inch greased pan, reserving half for top.

Fruit Mixture:
Place sliced rhubarb in crust. In a small saucepan, combine sugar, cornstarch, water, and vanilla. Cook stirring until thick and clear. Pour over rhubarb. Cover with reserved crumbs. Bake at 350° for 1 hour.

Nutritional Facts:

Serves: 5
Total Calories: 589
Calories from Fat: 168

This Rhubarb Crunch recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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