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| Rhubarb Butter Crunch |
"This recipe was passed down through my MIL's family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me - adds a touch of character to the recipe!"
Ingredients :
- 8 cups diced rhubarb
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup butter, softened
- 3/4 cup rolled oats
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 45M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
- Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.
Notes :
- I often increase the amount of rhubarb and double the topping.
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