Cheryl St. John's Rhubarb Crunch

Cheryl St. John

 

Hi Rhonda,

It's the time of year I pull rhubarb, cut and freeze in 4 cup bags and enjoy as many recipes as I possibly can. Here is the recipe for Rhubarb Crunch.


Rhubarb Crunch

Mix and spread in the bottom of an 8 inch pan:

4 cups rhubarb pieces
1 cup sugar
1/4 tsp cinnamon
2 Tbsp flour

Cut 1 stick butter or margarine into:

1/3 cup sugar
2/3 cup brown sugar

Add 1 large beaten egg
Continue cutting in:

1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/2 cup oatmealMix until crumbly. Sprinkle over rhubarb.

Bake at 375 degrees for 40 minutes.
Serve warm over a dip of ice cream.


Thank you Cheryl for this recipe. Can't wait to try it! I'm also looking forward to reading, Rain Shadow.  Warmly, Rhonda





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