Rhubarb Butter Crunch

It really cooled off....in the high 50s and it will be the same tomorrow.

Had bridge here today with Hanny, Bobby and Terry so I had to get the lead out after chores.  Gary picked some strawberries as I wanted to make a rhubarb recipe and included them.

This was the photo on FB.

And here is the recipe for Hanny.

Rhubarb Butter Crunch

Ingredients:

• 4 cups rhubarb, chopped

• 1 cup granulated sugar

• 1 tablespoon cornstarch

• 1/2 teaspoon ground cinnamon

• 1/4 cup water

For the crust and topping:

• 1 1/2 cups all-purpose flour

• 1 cup rolled oats

• 1 cup brown sugar, packed

• 3/4 cup unsalted butter, melted

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Directions:

1. Prepare the filling:

• In a medium saucepan, combine rhubarb, granulated sugar, cornstarch, ground cinnamon, and water.

• Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Set aside to cool slightly.

2. Prepare the crust and topping:

• Preheat your oven to 350°F (175°C).

• In a large mixing bowl, combine flour, rolled oats, brown sugar, baking soda, and salt.

• Pour in the melted butter and mix until the ingredients are well combined and crumbly.

3. Assemble the dessert:

• Press half of the oat mixture into the bottom of a greased 9x13 inch baking dish to form the crust.

• Spread the rhubarb filling evenly over the crust.

• Sprinkle the remaining oat mixture on top of the rhubarb layer, pressing down lightly.

4. Bake:

• Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.

5. Serve:

• Let the dessert cool completely in the baking dish before cutting into squares.

• Enjoy on its own or with a scoop of vanilla ice cream!

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Kcal per serving: Approximately 250

Servings: 12

First I made the filling and used a heaping cup of strawberries and 3 cups of rhubarb.  I don't follow directions very well.  It took awhile to get it thickened up.

Then I set it aside to cool a little and put the crust in a buttered pie plate.

Added the filling....

and put the rest of the crumbly mixture on the top.

In the meantime, I put together the snacks for bridge.

Also served pretzels, carrots and dip along with some walnuts.

I would definately make this again.

We were finished a little after 4 and I took it easy until it was time to eat.

We had a delicious strawberry, banana, walnut salad (greens from our garden) and the leftovers from last night.

Chores at 8.

The boys did not need masks today.

Night all.