"Mookie" > wrote in message
...
On Dec 10, 5:13 pm, "jmcquown" > wrote:
> This one comes from my great aunt Ada who lived in Indiana, PA. She had a
> rhubarb patch growing out back. I remember her kitchen door was one of
> those double-dutch doors And she never relinquished her big old cast
> iron stove. Note there is no mention of "crumbs" until you get to the part
> where you bake this... so I have no idea what she meant or how much to
> use.
>
> Rhubarb Crunch
>
> Mix together:
>
> 1 c. brown sugar
> 3/4 c. quick oatmeal
> 1 c. flour
> 1 tsp. cinnamon
> 1/2 c. melted butter or shortening
> 2 Tbs. cornstarch
> 1 c. white sugar
> 1 c. water
> vanilla
>
> Dice 3 cups rhubarb
>
> Cook until thick. Put half crumbs in a greased baking dish, 8X9 square.
> Put rhubarb on top of crumbs. Then pour boiled misture over the rhubarb
> and
> top with remaining crumbs. Bake at 350 until done, about 1/2 hour.
>
> Jill

Jill, my guess would be that the cornstarch, white sugar, water and
vanilla were cooked with the Rhubarb until thickened. The ingredients
at the top were probably assembled into the "crumbs" or crunch part of
the recipe?
My guess anyway.
Ruth



Ruth, you may be right and that makes perfect sense. Unfortunately there is
no one left I could ask for clarification. That's the funny thing about
asking people to write down recipes. They know exactly what they mean when
they jot them down. And they assume everyone else knows, too

Jill