Thursday, February 18, 2010

Rhubarb Crunch

Prepared by: Sarah Firth and Melissa Collins

1 c. flour
1 c. oatmeal
1 c. brown sugar
1/2 c. butter
1 tsp. cinnamon
4-5 c. chopped rhubarb
1 c. sugar
2 Tb. cornstarch
1 c. water
1 tsp. vanilla

Mix together flour, oatmeal, brown sugar, butter and cinnamon. Place
half in the bottom of a greased 2 1/2 qt. casserole or 9X9 pan.
Put rhubarb on top of crust. On the stove, cook the rest of the
ingredients until thick and pour over the rhubarb. Sprinkle the
remaining oatmeal mixture on top.
Bake at 350 degrees for about 1 hour. (Until the topping is browned)
Serve warm with ice cream.

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