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Granny’s Rhubarb Crunch

March 30, 2017

Granny’s Rhubarb Crunch

Crumb topping:
1 cup sifted flour
¾ cup quick oats
1 cup brown sugar
½ cup soft butter
1 tsp cinnamon

Fruit Mixture:
4 cups diced rhubarb
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla

Mix together crumb topping and press ½ mixture into greased 9×9 baking dish. Cover with rhubarb. In saucepan combine, sugar, cornstarch, water and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.

Bake at 350 degrees F. about an hour or until golden brown. Let sit for 10 minutes. Cut and serve warm.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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