This one comes from my great aunt Ada who lived in Indiana, PA. She had a
rhubarb patch growing out back. I remember her kitchen door was one of
those double-dutch doors And she never relinquished her big old cast
iron stove. Note there is no mention of "crumbs" until you get to the part
where you bake this... so I have no idea what she meant or how much to use.

Rhubarb Crunch

Mix together:

1 c. brown sugar
3/4 c. quick oatmeal
1 c. flour
1 tsp. cinnamon
1/2 c. melted butter or shortening
2 Tbs. cornstarch
1 c. white sugar
1 c. water
vanilla

Dice 3 cups rhubarb

Cook until thick. Put half crumbs in a greased baking dish, 8X9 square.
Put rhubarb on top of crumbs. Then pour boiled misture over the rhubarb and
top with remaining crumbs. Bake at 350 until done, about 1/2 hour.

Jill

On Dec 10, 5:13*pm, "jmcquown" > wrote:
> This one comes from my great aunt Ada who lived in Indiana, PA. *She had a
> rhubarb patch growing out back. *I remember her kitchen door was one of
> those double-dutch doors *And she never relinquished her big old cast
> iron stove. *Note there is no mention of "crumbs" until you get to the part
> where you bake this... so I have no idea what she meant or how much to use.
>
> Rhubarb Crunch
>
> Mix together:
>
> 1 c. brown sugar
> 3/4 c. quick oatmeal
> 1 c. flour
> 1 tsp. cinnamon
> 1/2 c. melted butter or shortening
> 2 Tbs. cornstarch
> 1 c. white sugar
> 1 c. water
> vanilla
>
> Dice 3 cups rhubarb
>
> Cook until thick. *Put half crumbs in a greased baking dish, 8X9 square..
> Put rhubarb on top of crumbs. *Then pour boiled misture over the rhubarb and
> top with remaining crumbs. *Bake at 350 until done, about 1/2 hour.
>
> Jill

Jill, my guess would be that the cornstarch, white sugar, water and
vanilla were cooked with the Rhubarb until thickened. The ingredients
at the top were probably assembled into the "crumbs" or crunch part of
the recipe?
My guess anyway.
Ruth

"Mookie" > wrote in message
...
On Dec 10, 5:13 pm, "jmcquown" > wrote:
> This one comes from my great aunt Ada who lived in Indiana, PA. She had a
> rhubarb patch growing out back. I remember her kitchen door was one of
> those double-dutch doors And she never relinquished her big old cast
> iron stove. Note there is no mention of "crumbs" until you get to the part
> where you bake this... so I have no idea what she meant or how much to
> use.
>
> Rhubarb Crunch
>
> Mix together:
>
> 1 c. brown sugar
> 3/4 c. quick oatmeal
> 1 c. flour
> 1 tsp. cinnamon
> 1/2 c. melted butter or shortening
> 2 Tbs. cornstarch
> 1 c. white sugar
> 1 c. water
> vanilla
>
> Dice 3 cups rhubarb
>
> Cook until thick. Put half crumbs in a greased baking dish, 8X9 square.
> Put rhubarb on top of crumbs. Then pour boiled misture over the rhubarb
> and
> top with remaining crumbs. Bake at 350 until done, about 1/2 hour.
>
> Jill

Jill, my guess would be that the cornstarch, white sugar, water and
vanilla were cooked with the Rhubarb until thickened. The ingredients
at the top were probably assembled into the "crumbs" or crunch part of
the recipe?
My guess anyway.
Ruth



Ruth, you may be right and that makes perfect sense. Unfortunately there is
no one left I could ask for clarification. That's the funny thing about
asking people to write down recipes. They know exactly what they mean when
they jot them down. And they assume everyone else knows, too

Jill

jmcquown wrote:
> This one comes from my great aunt Ada

Note there is no mention of "crumbs" until you get to
> the part where you bake this... so I have no idea what she meant or how
> much to use.
>
> Rhubarb Crunch
>
> Mix together:
>
> 1 c. brown sugar
> 3/4 c. quick oatmeal
> 1 c. flour
> 1 tsp. cinnamon
> 1/2 c. melted butter or shortening
> 2 Tbs. cornstarch
> 1 c. white sugar
> 1 c. water
> vanilla
>
> Dice 3 cups rhubarb
>
> Cook until thick. Put half crumbs in a greased baking dish, 8X9 square.
> Put rhubarb on top of crumbs. Then pour boiled misture over the rhubarb
> and top with remaining crumbs. Bake at 350 until done, about 1/2 hour.
>
> Jill


My best guess:
Reading it makes me think the crumbs are the first five
ingredients mixed together, then you boil the next four
and proceed with the recipe.

gloria p

jmcquown wrote:
> "Mookie" > wrote in message
> ...
> On Dec 10, 5:13 pm, "jmcquown" > wrote:
>> This one comes from my great aunt Ada who lived in Indiana, PA. She had a
>> rhubarb patch growing out back. I remember her kitchen door was one of
>> those double-dutch doors And she never relinquished her big old cast
>> iron stove. Note there is no mention of "crumbs" until you get to the
>> part
>> where you bake this... so I have no idea what she meant or how much to
>> use.
>>
>> Rhubarb Crunch
>>
>> Mix together:
>>
>> 1 c. brown sugar
>> 3/4 c. quick oatmeal
>> 1 c. flour
>> 1 tsp. cinnamon
>> 1/2 c. melted butter or shortening
>> 2 Tbs. cornstarch
>> 1 c. white sugar
>> 1 c. water
>> vanilla
>>
>> Dice 3 cups rhubarb
>>
>> Cook until thick. Put half crumbs in a greased baking dish, 8X9 square.
>> Put rhubarb on top of crumbs. Then pour boiled misture over the
>> rhubarb and
>> top with remaining crumbs. Bake at 350 until done, about 1/2 hour.
>>
>> Jill
>
> Jill, my guess would be that the cornstarch, white sugar, water and
> vanilla were cooked with the Rhubarb until thickened. The ingredients
> at the top were probably assembled into the "crumbs" or crunch part of
> the recipe?
> My guess anyway.
> Ruth
>
>
>
> Ruth, you may be right and that makes perfect sense. Unfortunately
> there is no one left I could ask for clarification. That's the funny
> thing about asking people to write down recipes. They know exactly what
> they mean when they jot them down. And they assume everyone else knows,
> too
>
> Jill

The recipe I have with those same ingredients says to boil the
water, sugar and cornstarch until thickened. Remove from heat, add
vanilla and set aside. The other ingredients are all blended together
and used for the topping. The recipe calls for 4-5 cups rhubarb cut up
into a buttered 9"x13" glass pan. pour thickened liquid over rhubarb,
sprinkle topping over top. Bake for 45 min. at 350 degrees. I've made
extra of the topping to have enough to use half on the bottom before
putting in the rhubarb. Hope this helps-

Brian

Thanks for sharing. I copy/pasted for another day.

jmcquown wrote:
> This one comes from my great aunt Ada who lived in Indiana, PA. She had
> a rhubarb patch growing out back. I remember her kitchen door was one
> of those double-dutch doors And she never relinquished her big old
> cast iron stove. Note there is no mention of "crumbs" until you get to
> the part where you bake this... so I have no idea what she meant or how
> much to use.
>
> Rhubarb Crunch
>
> Mix together:
>
> 1 c. brown sugar
> 3/4 c. quick oatmeal
> 1 c. flour
> 1 tsp. cinnamon
> 1/2 c. melted butter or shortening
> 2 Tbs. cornstarch
> 1 c. white sugar
> 1 c. water
> vanilla
>
> Dice 3 cups rhubarb
>
> Cook until thick. Put half crumbs in a greased baking dish, 8X9 square.
> Put rhubarb on top of crumbs. Then pour boiled misture over the rhubarb
> and top with remaining crumbs. Bake at 350 until done, about 1/2 hour.
>
> Jill

"Bob Muncie" > wrote in message
...
> Thanks for sharing. I copy/pasted for another day.
>
> jmcquown wrote:
>> This one comes from my great aunt Ada who lived in
>> Indiana, PA. She had a rhubarb patch growing out
>> back. I remember her kitchen door was one of those
>> double-dutch doors And she never relinquished
>> her big old cast iron stove. Note there is no
>> mention of "crumbs" until you get to the part where
>> you bake this... so I have no idea what she meant or
>> how much to use.
>>
>> Rhubarb Crunch
>>
>> Mix together:
>>
>> 1 c. brown sugar
>> 3/4 c. quick oatmeal
>> 1 c. flour
>> 1 tsp. cinnamon
>> 1/2 c. melted butter or shortening
>> 2 Tbs. cornstarch
>> 1 c. white sugar
>> 1 c. water
>> vanilla
>>
>> Dice 3 cups rhubarb
>>
>> Cook until thick. Put half crumbs in a greased
>> baking dish, 8X9 square. Put rhubarb on top of
>> crumbs. Then pour boiled misture over the rhubarb
>> and top with remaining crumbs. Bake at 350 until
>> done, about 1/2 hour.
>>
>> Jill

This recipe is also known as Rhubarb Crumble in some
parts. The 'crumbs' are formed when you take the 1c
flour with the 1/2 cup of butter/shortening, from your
above ingredients and rub together until crumbs are
formed. Prior to baking, I put the crumbs on top of the
mixture, rather than top and bottom. The should turn a
golden brown and become crunchy.(hence the name?)
I prefer to hold fire on the cornstarch, to give a more
runny centre.