"Bob Muncie" > wrote in message
...
> Thanks for sharing. I copy/pasted for another day.
>
> 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

This recipe is also known as Rhubarb Crumble in some
parts. The 'crumbs' are formed when you take the 1c
flour with the 1/2 cup of butter/shortening, from your
above ingredients and rub together until crumbs are
formed. Prior to baking, I put the crumbs on top of the
mixture, rather than top and bottom. The should turn a
golden brown and become crunchy.(hence the name?)
I prefer to hold fire on the cornstarch, to give a more
runny centre.