Dublin Core

Title

Rhubarb Crunch

Subject

rhubarb

sugar

flour

brown sugar

rolled oats

all-purpose flour

butter

margarine

Description

Rhubarb Crunch
4 c diced rhubarb
1 cup sugar
3 Tablespoons flour

Topping: ½ cup brown sugar
½ cup rolled oats
3/4 cup all-purpose flour
½ cup butter or margarine

Dice and measure rhubarb. Mix sugar with flour. Toss wi
with rhubarb until all pieces are coated. For topping
blend brown sugar, oats, flour and shortening until
mixture is crumbly. Place rhubarb in 9 x 9 casserole.
Top with crumbly mixture. Bake in moderate oven.
375 degrees, for 45 minutes. Yields 6 to 8 servings.

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# Rhubarb Crunch

## Ingredients

- 4 cups diced rhubarb
- 1 cup sugar
- 3 Tbsp flour

## Topping

- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter or margarine

## Instructions

1. Dice and measure rhubarb.
2. Mix sugar with flour. Toss with rhubarb until all pieces are coated.
3. For topping, blend brown sugar, oats, flour and shortening until mixture is crumbly.
4. Place rhubarb in a 9 x 9 casserole.
5. Top with crumbly mixture.
6. Bake in a moderate oven at 375 degrees for 45 minutes.
7. Yields 6 to 8 servings.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0160

Coverage

Oregon, US