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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 24th, 2016

  Estimated opening picking dates for 2017  Strawberries - late May to early June Red Raspberries - mid June Cherries - early to mid June Black Raspberries -   mid to late June Blueberr

Photo(s) added: July 2nd, 2015

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Photo(s) added: , Another New PhotoJune 29th, 2015

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