Rhubarb Crunch

Inspiration:
Farmers Market rhubarb and Tim's request for a childhood favorite.
I used a recipe by Barb Rampolla from the Kettle Moraine Curling Club cookbook, which sounded closest to my mother-in-law's description of Tim's favorite.


Ingredients:

• 1 cup flour
• 1 cup brown sugar
• 1 cup oatmeal
• 1/2 cup butter
• 4 cups rhubarb, cubed
• 1 cup sugar
  
• 2 T flour
• 1 cup water
• 1 t vanilla
• red food coloring

Instructions:

1. Mix flour, brown sugar, oatmeal and butter until crumbly. Pack 1/2 the mixture into a greased 9x13 pan. Reserve the remaining half mixture.
2. Spread rhubarb evenly over the packed crust. Cook sugar, flour, water, and vanilla until thickened and clear. Add food coloring. Pour sauce over rhubarb. Sprinkle with the remaining crumb mixture.
   
3. Bake at 350 degrees for 1 hour.

Tim's Rating: 9/10