Rhubarb Crunch

From my mom's battered copy of "Cooking in Minnesota"

 

Rhubarb is only available for a few weeks out of the year.  For me it marks the beginning of summer... or at least summer weather.  This is one of my favorite recipes in the world.  I use much less sugar in the rhubarb layer than the original recipe calls for - feel free to add 2-4 times as much, if this is too tart for you. 

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Desserts 

Rhubarb Crunch

Chocolate Silk(en Tofu) Pie

 

Rhubarb layer:

⅓ c flour

½ c sugar

8 c chopped rhubarb

 

Topping:

1 ½ c rolled oats

2 ¼ c flour

1 ¼ c brown sugar

½ c butter


Instructions:

1. Preheat the oven to 350°F and grease a 9" x 13" pan.

2. Mix the rhubarb layer ingredients together, and put them in the pan.

3. Mix the topping ingredients together, and crumble them over the rhubarb.

4. Bake for 45 minutes.


Notes:

My topping does not come out as crunchy as my mom's.  Maybe I need more butter?  Next time, I'll check out other "crunch" recipes and see how their toppings differ.  I used half whole wheat flour and half white flour, not that this healthification counts for much when combined with all the butter and sugar!