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There’s just something about Grandma's Rhubarb Crunch and summer that goes so well together. Top this one with whipped cream or ice cream and eat it hot or chilled - there’s no way you can go wrong because it just tastes too good. Fun fact: Rhubarb was orginally considered a vegetable in America. Vegetables are great, but we're pretty sure we like it this way better.

Cook Time:60 min
1. Preheat Memphis Grill to 350 degrees F.

2. Mix brown sugar, flour, oatmeal, salt and butter together.

3. Put half this mixture into a 9x12 inch pan.

4. Cover with rhubarb.

5. Combine white sugar, cornstarch, cold water and vanilla in pot and warm until it becomes clear.

6. Pour this mixture over the rhubarb, then cover with the other half of your brown sugar/flour/oatmeal mixture.

7. Bake for 1 hour. Perfect warm or chilled and served with ice cream!
1 C brown sugar
1 C flour
1 C oatmeal
½ tsp salt
½ C butter, melted
4 C raw rhubarb, finely chopped
1 C white sugar
2 Tbsp cornstarch
1 C cold water
1 tsp vanilla
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