Mix flour, sugar, oats, and butter together in food processor until crumbly. Press 1/2 of mixture into greased 9 inch pan.
Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.
Bake at 350 for 1 hour. (less if no bottom crust or if rhubarb is young and tender.)
Cover with 4 c of cut rhubarb.
In small saucepan combine sugar, cornstarch, water, and vanilla. Cook, stirring constantly, until thick and clear. Pour over rhubarb. Top with remaining crumb mixture.
Bake at 350 for 1 hr.
Originally Submitted
8/8/2010
0 Out of 5 from
0 reviews
You can add this Rhubarb Crunch recipe to your own private DesktopCookbook.
