Rhubarb Crunch

I grew up in rural MN where rhubarb grows wild EVERYWHERE! So it should come as no surprise that my family and I LOVE all things rhubarb. This recipe is an old family tradition made numerous times every summer. We always say it doesn't feel like summer until we've had some of mom's Rhubarb Crunch! I eat mine warm, covered in milk, but you can eat it as you see fit! Also, you might as well double this recipe because an 8x8 pan is never enough.

  

Rhubarb Crunch
Provided by: Kathryn Walsh, my mom

Yield: 1 - 8x8 pan

Ingredients
1 C brown sugar
1/2 C shortening
1 C flour
1 tsp cinnamon
3/4 C oatmeal
6 C rhubarb
1 C sugar
1 C water
2 Tbsp cornstarch
1 tsp vanilla
1 tsp red food coloring (optional)


Directions
Mix brown sugar and shortening well. Add flour, cinnamon, and oatmeal. Put 2/3 of mixture in bottom of greased 8x8 pan. Put 6 C rhubarb on mixture.

Cook sugar, water, cornstarch, vanilla and food coloring. Pour this mixture over the rhubarb. Put rest of crumbs on top and bake at 350 degrees for 1 hour.