Rhubarb (or Apple) Crunch

The Recipe

Courtesy of: Sarah's Family

Crust/Crunch Mixture:
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 tsp cinnamon
1/2 cup melted butter

Rhubarb:
4 cups diced rhubarb (or apples)

Sauce:
1 cup sugar
2 tbsp cornstarch
1 tsp vanilla
1 cup water

Mix crust/crunch mixture. 

Press half into greased 9x9 pan (do not grease if using a baking stone). Cover with diced rhubarb. 

Combine sugar and cornstarch with the water in a saucepan. Boil until thick.  Add vanilla. Pour over rhubarb.
 

Cover with remaining crust/crunch mixture. Bake at 350 degrees for 1 hour.

Tips/Tweaks

One of the keys to making any rhubarb dish amazing is to peel it. Cut off the ends of each stalk. Take a sharp knife and using the knife and your thumb, peel the top layer starting at each end of the rhubarb. This process is very easy and fast and will reduce the stringiness that rhubarb can give to any dish.

Review

This recipe has been in Sarah's family for a long time and is always a summer classic! Since Sarah's grandma has two rhubarb plants, there is always something rhubarb in the summer. This recipe gives the tart rhubarb a beautiful sweet balance. Delicious!