Thank the lord that rhubarb season is still going strong because making this Rhubarb Crunch recipe is one of my highlights during the summer. Since moving back to Washington State I have been able to help my mom with her amazing garden. This basically means that I'm in garden heaven all summer long and have access to fresh rhubarb whenever I need it. So it can be expected that I'll be making Rhubarb Crunch and these Rhubarb Muffins as much as possible!
Have you ever seen a rhubarb plant? I don't know why but I find them fascinating, they look like these massive plants with giant green leaves (which you can't eat) and they have these beautiful red stocks that are tart and delicious.
They are also an extremely hearty plant. After our first rhubarb harvest this season we had to do some major work to the garden, which lead to completely digging up these plants and cutting them back to absolutely nothing. I was so sad because I figured that this was the end of the rhubarb. Oh but no, those amazing little plants came back to life in no time and we have harvested a lot more rhubarb!
I also learned that this plant was a start from my grandma, all you have to do is split the bulbous root system apart and plant the new separated section. Then you have a whole new plant to share when yours gets too big! I love that, more rhubarb for everyone. Ok now that I sound like that crazy rhubarb lady, let me share this tasty recipe with you so that you can then become a rhubarb lover like myself! We can then get together, have shirts printed and all become crazy rhubarb people.
1 cup flour
1 cup brown sugar
1/2 cup melted butter
1 tsp cinnamon
3/4 cup minute oats (uncooked)
4-8 cups rhubarb (cut up)
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla
Preheat oven to 350 degrees.
Mix together the crumb topping ingredients until crumbly. Press half of the crumbs into a greased 9 x 13 pan. Next, chop up your raw rhubarb and place on top of your bottom layer of pressed crumbs.
Combine sugar, cornstarch, water and vanilla extract in a small sauce pan. Cook until thick and clear. Drizzle your sauce mixture over your cut rhubarb. Top with remaining crumble mixture.
Bake at 350 for 50 minutes.
I hope you enjoy this recipe and your summer is treating you well. Also, if you have any other rhubarb recipes please share them, I'd love to hear new ways to use rhubarb!