- Cooking Time: 60
- Preparation Time:
- 2 c. flour
- 1 1/2 c. oatmeal
- 2 c. brown sugar, firmly packed
- 1 c. butter, melted
- 2 tsp. cinnamon
- 6 c. rhubarb, diced
- 1 c. sugar
- 2 T. corn starch
- 1 c. water
- 1 tsp. vanilla
- Crust: Mix all ingredients (except rhubarb) until crumbly and put 1/2 of mixture into greased 9 x 13 pan.
- Put rhubarb over crumbly mixture in pan. Combine and cook until thick and clear
- Topping: Pour over rhubarb and top with remaining crumbly mixture.
- Bake at 350 for 1 hour.
NotesMy husband loves this rhubarb crunch as it has a bottom and top layer of crunch.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
The Lizz Delicious Cookbook Vol. 1
Oliver & Grandson's Cajun and Southern Creations
Just Desserts - Top 20 from the Culinary Alchemy BlogSee More
Salmon & Spinach Pesto Pasta
Antipasto for Kids (Gluten-Free)See More