Rhubarb Crunch

  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup canola oil
  • Vanilla ice cream

Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the rhubarb, white sugar, and 3 tablespoons of flour. Stir well and spread evenly into a baking dish. Set aside.

In the same large mixing bowl, combine the brown sugar, oats, and 1 1/2 cups of flour. Stir well then cut in the butter and mix in the oil until the mixture is crumbly. Sprinkle the mixture over the rhubarb layer.

Bake in the preheated oven for 40 minutes. Serve warm over vanilla ice cream.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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