This is the best Crunch that We have ever had! This one is From a friend, Wendy White from Alaska.
I lost touch with her, but have been making this for over 40 years. I always double the crust and make 1 1/2 times the sauce to put in it all. The amounts of Rhubarb vary as well from time to time. I also add a Dash of Salt to the sauce.
Preheat Oven to 350°
4 c Rhubarb washed and chopped into 1/2” pieces.
For the SAUCE:
1 c White granulated sugar
1 c Water
Dash Salt
Boil together and thicken with 2 Tbsp cornstarch and 2 Tbsp water made into a slurry….
1 tsp Vanilla (add after thickened)
CRUST/TOPPING:
1 c Flour
3/4 c Oatmeal (rolled oats)
3/4 c Brown Sugar
1 tsp Cinnamon
1 cube Melted salted Butter
DIRECTIONS:
Mix together the dry ingredients
Press half of this mixture into a 9” Buttered Pan.
sprinkle 4 c Rhubarb onto
the Crust. Spoon the Syrup over the Rhubarb.
Sprinkle remaining crust/topping evenly over the Rhubarb and Sauce
Oven 350° Bake 45-60 min until bubbly and browned.
