Monday, May 17, 2010

Rhubarb Crunch

This recipe came from the Gilbert Lutheran Church Cookbook.

3 cups sliced rhubarb
1 cup white sugar
1 TBL flour, rounded
Pinch of salt
1/4 tsp baking soda
1/4 tsp baking powder
3/4 cup flour
3/4 cup oatmeal
3/4 cup brown sugar
1/2 cup butter-melted

Mix the first 5 ingredients and place in greased 9X9 cake pan. Mix the rest of the ingredients except butter and put on top of rhubarb. Pour the melted butter over the top of the topping, doing your best to cover the entire top. Bake at 375 for 30 minutes

Emily's Notes:
I doubled this and made it in a 9x13 pan. It was very good, but a little sweet. If your rhubarb is very sweet you might want to reduce the sugar or add a bit of lemon juice. I also baked mine for a lot longer until it looked golden.

This is very good and I will make it again.

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