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Rhubarb Crunch

1 cup flour                                          

¾ cup oatmeal                                   

1 cup brown sugar                            

½ cup melted butter                          

1 tsp. cinnamon

4 cups diced rhubarb

1 cup sugar

2 Tbsp. cornstarch

1 cup water 

1 tsp. vanilla                                

 

For the crunch: mix flour, oatmeal, brown sugar, butter, and cinnamon. Place into a greased 9-inch square buttered baking dish, reserving 1/3 for the topping. Cover the crunch with rhubarb. Mix sugar, cornstarch, vanilla and water in a saucepan and cook until thickened, stirring constantly. Pour sauce over rhubarb and cover with topping. Bake at 350° for about 45 minutes to an hour. 

Picking InfoJuly 15th, 2017

  Closed until May 2018 Picking Schedule Strawberries- check back in mid-May   Sweet cherries- early June Black and Red Raspberries - mid June Blueberries - mid June      

Photo(s) added: , Another New PhotoJune 7th, 2017

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Photo(s) added: July 2nd, 2015

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