This Rhubarb Crunch recipe features a delicious crunch base, fresh rhubarb, a melt-in-your mouth crumble topping and a special syrup that is poured over the top before baking, making it different from any crunch I’ve ever tasted. Colin’s mom makes this in the spring, with rhubarb fresh from the garden, and our family looks forward to it every year.
- 4 cups rhubarb (chopped)
- 1 1/4 cup all-purpose flour
- 1 cup oats
- 1 1/4 cup light brown sugar (packed)
- 1/2 cup melted butter
- 1 teaspoon ground cinnamon
If you’re a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups. However, you wouldn’t want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.
IT'S ME, SERENA!
In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!