Rhubarb crunch recipe
Rhubarb Crunch recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 3 cups (about 1 pound) rhubarb, thinly sliced
- 1 cup sugar
- 3 Tablespoons white flour
- Topping Ingredients
- 1 cup brown sugar
- 1 cup old-fashioned rolled oats
- 1-1/2 cups white flour
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts
Combine rhubarb, sugar, and 3 tablespoons flour; place in greased 13 x 9-inch pan.
Combine brown sugar, oats, 1-1/2 cups flour, nutmeg, and walnuts. Cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb is soft. Allow to cool at least 1/2 hour. Serve warm or at room temperature with a scoop of vanilla ice cream.
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