Rhubarb Crunch

This is my variation of my mother-in-law’s recipe.
Heat oven to 350.
Read all instructions before beginning.  I melt the butter for the crunch while mixing the sauce ingredients, then let the sauce cook while I mix the crunch and press it into the pan.


  • 1 C butter or margarine, melted
  • 2 C flour
  • 1-1/2 C oats (uncooked oatmeal)
  • 2 C brown sugar
  • 2 tsp cinnamon

Mix all together.  Divide in two equal portions.  Press one half onto the bottom of a 9×13 pan.  Reserve the other half of the crunch.


  • 1 C sugar
  • 2 Tbsp cornstarch
  • 1 C water
  • 1 tsp vanilla

Thoroughly mix sugar and cornstarch.  When well combined, add liquids.  Cook, stirring, until sauce is thick.


  • 8 C rhubarb, cut into 1/2″ pieces

Spread fruit over crunch in pan.  Pour sauce over rhubarb.  Sprinkle remaining crunch over top.  Bake at 350 degrees F for 60 minutes.


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