Best Evelyns Rhubarb Crunch Recipes

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

RHUBARB CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
• In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
• Bake in preheated oven for 40 minutes. Serve hot or cold.

RHUBARB CRUNCH

Steps:

• Preheat oven to 400; grease 11x7x1 1/2" baking dish.
• In mixing bowl combine flour, oats, brown sugar and salt.
• Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
• Arrange rhubarb on crumbs.
• In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
• Remove from heat; stir in vanilla and food coloring.
• Pour on rhubarb; sprinkle with reserved crumbs.
• Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.

AUNTIE EMILY'S RHUBARB PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

CRUMB-TOPPED RHUBARB CRUNCH

Steps:

• In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

RHUBARB CRUNCH

Steps:

• Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
• Cover with chopped rhubarb.
• Combine sugar, cornstarch, and water.
• Cook until thick and clear in a small saucepan.
• Remove from heat and add vanilla.
• Pour over rhubarb. Top with remaining crumbs.
• Bake at 350°F for 1 hour.

EVELYN'S RHUBARB CRUNCH

Steps:

• 1. Mix together and pat 1/2 mixture into bottom of 9x13 pan. Put chopped rhubarb on top of crunch mixture. Mix together the sugar, cornstarch, water, and vanilla. Cook until this mixture is thickened. Pour over the rhubarb/crunch mixture. Place the rest of crunch mixture on top. Bake in 350 degree oven for 1 hour.
• 2. Variation To This Recipe: Use the 8 cups of rhubarb, 2 cups sugar, 4 heaping Tablespoons of cornstarch, 2 cups water, and vanilla. Cook this together until thickened. Place in bottom of greased 9x13 pan. Mix up a white or yellow cake mix according to directions. Pour over the cooked rhubarb mixture. Bake at 350 degree oven until cake is done. Turn upside down if you want or just use out of the pan. Makes a nice upside down cake. Top each serving with ice cream or whipped cream.