Rhubarb Crunch by Julie -- Quad-Cities Online Recipe Book
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Rhubarb Crunch by Julie

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Ingredients

FIRST LAYER:
1 cup flour
3/4 cup oatmeal
1 cup firmly packed brown sugar
1/2 cup butter
SECOND LAYER:
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Instructions

Mix the first layer ingredients until they are crumbly. Some of this mix will be used for topping, so set aside 1/4 cup. In a sauce pan, add the second layer ingredients; bring to a boil. Should be thick. In a 9x9-inch pan that has been greased, put a layer of the crumbly mix. Then add the second layer mixture. Then cover with the reserved 1/4 cup crumbly mixture. Place in preheated 350-degree oven for 60 minutes. Remove from oven and serve warm with ice cream or alone. Makes 10-12 generous servings.

Sharon Lacey
Davenport



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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