Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Rhubarb Butter Crunch
From the recipe collection of Jennifer
3 cups rhubarb, fresh/frozen, chopped
1 cup sugar (or 1/2 c dextrose + 1/2 cup cane sugar)
3 Tbsp. flour
1 cup sugar (1/2 c dextrose + 1/2 cup cane sugar)
1 cup oats
1 1/2 cups flour
1 1/4 cups butter or shortening
Mix rhubarb, sugar and flour well. Place in greased baking dish. Combine topping ingredients and sprinkle over rhubarb mixture.
Bake at 3700 for 40 minutes.
Serve warm with cream, milk, or homemade ice cream.