Babcock Family Forum

Here's the best rhubarb crunch ever!

3 Cups diced rhubarb (I use 4 Cups!)
1 Cup sugar
3 Tablespoons flour (I use 4 T)

Topping
1 Cup brown Sugar
! Cup old-fashioned rolled oats (I use Quaker 1 Minute)
11/2 Cups flour
1/2 Cup butter
1/2 Cup vegetable shortening (I use Crisco)

Combine rhubarb, sugar and flour; place in greased 13-in. x 9-in. pan. Combine brown sugar, oats and flour; cut in butter and shortening until crumbly. Sprinkle topping over rhubarb mixture. Bake at 375 F for 40 minutes. Serve warm with ice cream, whipped cream or milk.
Yield: 10-12 servings

Original recipe by Florence Rasmussen, Amboy, Illinois

We have made about a dozen of these this year for family, friends, church, and especially Judy and Russ!

We just made one with peaches that were ripe and needed to be used. We just substituted peaches for rhubarb. Since they are sweeter than rhubarb we cut down the sugar in the "filling" a bit