27 May 2007
Be-bop a re-bop… rhubarb crunch!
I’ve made this enough times now to consider it a specialty. I originally got the recipe from the epicurean website, but I re-arranged and reformatted to make it more in keeping with my preparation (the first time I made it last year, I overlooked the syrup step which added time; the second time I forgot to put half the ‘crunch’ in the bottom of the pan).
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon vanilla
1 cup flour
3/4 to 1 cup brown sugar
3/4 cup oatmeal
1/2 cup butter
4 cups sliced rhubarb
Combine ingredients from part 1 and cook on medium heat until clear. Meanwhile, combine ingredients from part 2 and mix until creamy.
Spread half on bottom of a 9×9 or 8×12 pan.
Place rhubarb (part 3) on top of batter.
Pour syrup (part 1) over rhubarb and sprinkle remaining batter on top.
Cook in preheated oven at 375F for 1 hour.
Serve hot, with a small scoop of ice cream.