21416 Staley Rd. Paris, IL 61944 Google Map (217)-275-3491
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Rhubarb Crunch


1 cup - flour

1 tsp. - cinnamon

3/4 cup - uncooked oats

1 cup - brown sugar

1/2 cup - butter

Fruit Mixture:

4 cups - rhubarb

1 cup - sugar

1 cup - water

2 Tablespoons - cornstarch

1 tsp. - vanilla

Whipped Cream (optional)


Mix together crumbs until crumbly. Press half of crumbs in greased 9-inch layer pan. Cover with rhubarb. In small pan, combine sugar, cornstarch, water, and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.

Bake in 350° oven for 1 hour. Serve warm with milk or whipped cream if desired.

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