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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Classic Rhubarb Crunch

    Published: Feb 29, 2012 · Updated: Jun 5, 2017 by Kevin Williams | 3 Comments

    Rhubarb is a staple in Amish kitchens.  This is a favorite rhubarb recipe among Amish cooks.

     

    Rhubarb Crunch
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    Serves: serves 6
    Ingredients
    • 3 cups fresh rhubarb
    • 1 cup sugar
    • 3 tablespoons flour
    • Topping:
    • 1 cup brown sugar
    • 1 cup raw rolled oats
    • 1½ cups flour
    • ¼ cup butter or shortening.
    Instructions
    1. Preheat oven to 375.
    2. Mix rhubarb, sugar, and flour well and place in a greased baking dish.
    3. Combine the topping ingredients and sprinkle it over the rhubarb mixture.
    4. Bake at 375 for 40 minutes.
    5. It's done when a toothpick inserted comes out clean. Serve warm with milk or cream.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Barb W.

      February 29, 2012 at 7:52 pm

      This is one of my favorite Rhubarb recipes. I am hoping to start my own patch this spring. Need to get busy. 🙂

      Reply
    2. Howard

      February 29, 2012 at 10:42 pm

      Looking forward to rhubarb season, love it! I will have to try this recipe, I use it for all sorts of things. I have so much, I sell some to Mennonite bakers for pies that they sell at our local farmers market. I enter my garden items in two local fairs and my rhubarb has won many Blue ribbons including "best of show" in the vegtable division this past year.

      Reply
    3. Christy

      March 01, 2012 at 7:25 am

      I envy all of you that can grow your own rhubarb. Since moving to South Carolina, its too warm to grow it. I miss my mom's homemade strawberry rhubarb pie! We have to wait for the grocery stores to bring it in, and they only get it for a week for the whole year! So all of us transplanted northerners make a mad rush to grab it up and freeze it.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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