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Rhubarb Crunch (VRP 034)

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Rhubarb Crunch

Rhubarb Crunch

Rhubarb Crunch Recipe Card Front

Front of the recipe card for Rhubarb Crunch.

Rhubarb Crunch

Rhubarb Crunch Recipe Card Back

Back of the recipe card for Rhubarb Crunch.

The recipe author notates that apples or peaches may be used as well.

Vintage Recipe Box 034

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Rhubarb Crunch Recipe

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Rhubarb Crunch

Rhubarb Crunch



  • 1 cup flour, sifted
  • 3/4 cup oatmeal, uncooked
  • 1/2 cup butter, melted
  • 1 cup brown sugar, packed
  • 1 teaspoon cinnamon


  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon vanilla



  1. Blend all the ingredients together
  2. Press 1/2 of the crumb mixture into 9" x 9" baking pan
  3. Cover with large cup of rhubarb


  1. Cook until thick and clear
  2. Pour over rhubarb and top with remaining crumbs
  3. Bake at 350 degrees for 1 hour
  4. Cut into squares and serve warm with whipped cream or ice cream

Rhubarb Crunch

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