Rhubarb Crunch

Recipe by Braxton Lee Allred

Heat: 325°F
Time: 45–50 min
Makes: Not recorded

From my mom - “This recipe came from one of my oldest friends, Karen Baker Carter. She was my next door neighbor at my first house in Michigan. I have many fond memories of working in the garden with her and of her sharing her annual crop of rhubarb with me for jam and for this yummy family dessert of hers. It is summer in a spoon. Makes a 9x9” dish.” This recipe reminds me of being a kid in beautiful summertime Michigan. Crumble/Crust: Combine the following till crumbly in a medium bowl

Ingredients

1⁄2 cup butter
3⁄4 cup oats
1 cup flour (whole wheat is okay)
1 c brown sugar
1 ts. Cinnamon
Press ½ of crumble mixture into the bottom of 9 x 9” dish. Reserve half of crumble.
Filling:
1 cup water
1 cup sugar
4 cups medium diced raw rhubarb
1 T. Cornstarch
1 capful red food coloring
1 tsp. Vanilla
In small saucepan combine sugar and cornstarch. Add water and vanilla. Cook till clear
and thickened. Add red food flooring and rhubarb. Pour mixture onto crumbs. Top with
remaining crumble. Bake 325 45-50 minutes. Serve warm with vanilla ice cream.

Method

01
1⁄2 cup butter 3⁄4 cup oats 1 cup flour (whole wheat is okay) 1 c brown sugar 1 ts. Cinnamon Press ½ of crumble mixture into the bottom of 9 x 9” dish. Reserve half of crumble. Filling: 1 cup water 1 cup sugar 4 cups medium diced raw rhubarb 1 T. Cornstarch 1 capful red food coloring 1 tsp. Vanilla In small saucepan combine sugar and cornstarch. Add water and vanilla. Cook till clear and thickened. Add red food flooring and rhubarb. Pour mixture onto crumbs. Top with remaining crumble. Bake 325 45-50 minutes. Serve warm with vanilla ice cream.