Rhubarb Crunch

This blog was started to share recipes and other creative things with you, so here is the first recipe!!!! Yaaaay!


Got any frozen rhubarb in your freezer? My family does. And I just finished making some delicious rhubarb crunch from it!

Here's the recipe. Remember please, that I am the dishwasher in our family, so when I cook, I reuse as many dishes as I can! Now let's begin.

It would probably be best if you set your oven at 375 at this time. I always forget until later, but it would probably be easier if you set it now! Also, unlike me, you could check to make sure you have all the ingredients! That would probably be a good idea...

First, (or second if you set the oven), grab a medium to large size bowl and pour 4 cups of chopped rhubarb, 3 tbl. of flour, and 1 cup of sugar into the bowl. Mix it up. (By the way, if your rhubarb is frozen like mine is, thaw it a little, but don't worry about it being COMPLETELY thawed. It doesn't matter). The rhubarb should be covered with the mixture, but will probably have extra mix laying on the bottom of the bowl.

Pour this rhubarb mix into a 13 by 9 pan. Push it evenly along the bottom. Next, using the same bowl as used before :-), mix ,(using a pastry cutter if you like), together 1 1/2 cup of flour, 1 cup of brown sugar, 1/2 cup of butter, 1/2 cup of shortening, and 1 cup of oatmeal together. This will make a crumbly mixture that you cover the rhubarb with. Do not worry if the mixture is sticky or non-crumbly, it should still work the same.


After crumbling the stuff on top, stick it in your oven for 20 minutes. (If you waited til now to set the oven, look above for the temperature!!)

When it comes out, the top should be slightly brown and a knife poked in should slide easily through the rhubarb pieces.

This is not a finger food. It is soupyish on the bottom and will require a plate, spoon, and napkin. But it's great! mmmmm...