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Rhubarb Crunch Recipe

"My siblings and children all love this family-favorite recipe. My mother used to make it often. It's irresistible served warm, with a scoop of vanilla ice cream." Suzanne Perry, Elm Grove, WI

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Rhubarb Crunch Recipe

Prep: 20 min. Bake: 45 min.

Yield: 9 Servings

20 45 65

Ingredients

1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Directions

In a small bowl, combine the brown sugar, flour, oats and cinnamon; stir in butter. Press half of the mixture into an 8-in. square baking dish. Top with rhubarb.
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla. Pour over rhubarb.
Sprinkle with remaining brown sugar mixture. Bake at 350° for 45-50 minutes or until bubbly. Serve warm with ice cream if desired. Yield: 9 servings.

Nutritional Facts 1 serving (calculated without ice cream) equals 350 calories, 11 g fat (7 g saturated fat), 27 mg cholesterol, 84 mg sodium, 63 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rhubarb Crunch in Taste of Home February/March 2010