State Bank of Speer

Rhubarb Crunch
posted on: 2008-06-13
Mix 2 cups flour, 2 cups brown sugar,1 1/2 cups oatmeal, 1 cup butter (melted), and 2 tsp cinnamon until crumbly. Press half the crumb mixture into a 9 X 13 greased pan. Put 6-8 cups diced rhubarb over mixture.

Cook 2 cups sugar, 2 cups water, 4 Tbs cornstarch, and 2 tsp vanilla on stove until clear, stirring constantly. Pour over rhubarb, and top with remaining crumb mixture. Bake 1 hour at 350. Serve warm.

State Bank of Speer • 14 Main Street (Box 37) • Speer, Illinois 61479 • Toll Free: 1-888-249-2141