Rhubarb Crunch
By Yankee Magazine|Sep 25 2008|
“We have quite a large rhubarb patch and are always trying out different recipes. This one was given to us by Marion Cardwell, who owned and operated the Okemo Lantern Lodge for over 40 years. Marion does not give out too many of her trade secrets so we felt privileged to receive this one.” –The Combes Family Inn, Ludlow, Vermont
Yield
Serves 8
Ingredients
4 cups chopped rhubarb
1 cup sugar
2 tablespoons flour
2 tablespoons butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 cup grapenuts or rolled oats
1 egg
1/2 stick butter, melted
Instructions
Mix together first 4 ingredients and put in a greased 9-inch-square pan. Mix 1 cup flour, 1 cup sugar, baking powder, and grapenuts with the egg. Distribute this mixture over ingredients in pan and top with melted butter. Bake in 350 degrees F oven for 40 minutes. Top with vanilla ice cream.
