Recipe
Dessert
Rhubarb Crunch
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. butter, softened | ||
| 1 c. flour | ||
| ¾ c. uncooked oats | ||
| 1 c. brown sugar | ||
| 1 tsp. cinnamon | ||
| 4 c. chopped rhubarb | ||
| 1 c. white sugar | ||
| 1 c. water | ||
| 1 tsp. vanilla | ||
| 2 tbsp. cornstarch |
Directions
- Preheat oven to 350 degrees.
- Stir together butter, flour, oatmeal, brown sugar and cinnamon until crumbly. Press half into a 9-by-13-inch pan. Spread rhubarb evenly on top.
- In saucepan, simmer sugar, water, vanilla and cornstarch over medium-high heat until thick and clear. Pour over rhubarb.
- Sprinkle with remaining half of oatmeal crumbs.
- Bake for 30 minutes.