Rhubarb Crunch Recipes

Steps:

• In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
• In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
• Bake in preheated oven for 40 minutes. Serve hot or cold.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Steps:

• Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
• Cover with chopped rhubarb.
• Combine sugar, cornstarch, and water.
• Cook until thick and clear in a small saucepan.
• Remove from heat and add vanilla.
• Pour over rhubarb. Top with remaining crumbs.
• Bake at 350°F for 1 hour.

Steps:

• Preheat oven to 400; grease 11x7x1 1/2" baking dish.
• In mixing bowl combine flour, oats, brown sugar and salt.
• Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
• Arrange rhubarb on crumbs.
• In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
• Remove from heat; stir in vanilla and food coloring.
• Pour on rhubarb; sprinkle with reserved crumbs.
• Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.

Steps:

• In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

Steps:

• Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
• Press half of the oatmeal mixture into a 9" square pan.
• Cover with the diced rhubarb.
• Combine the sugar, cornstarch, water and vanilla in a small saucepan.
• Cook sugar mixture until thick, stirring frequently.
• Pour liquid over rhubarb.
• Top with remaining oatmeal mixture.
• Bake at 350 degrees F for one hour.
• Cut and serve warm with or without whipped, ice or other cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
• Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease 9x13 baking dish.
• Combine rhubarb with sugar and place in greased baking dish.
• Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
• Sprinkle crumbly mixture over rhubarb.
• Bake uncovered for 40 minutes.
• Note: Best served with cool whip or ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.