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What’s Fresh with Beth Irons: Rhubarb Crunch


3 cups diced rhubarb

1 cup white sugar

3 tablespoons all-purpose flour

1 cup packed light brown sugar

1 cup quick cooking oats

1½ cups all-purpose flour

1 cup butter



  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine rhubarb, white sugar and 3 tablespoons flour. Stir well and spread evenly in prepared baking 9×13 dish.  Set aside.
  3. In a large bowl, combine brown sugar, oats, and 1½ cup flour. Stir well then cut in butter until mix is crumbly.
  4. Sprinkle mix evenly over rhubarb layer.
  5. Bake for 40 minutes. Serve hot or cold.


From allrecipes.com