Monday, May 14, 2012

Happy Mother's Day

It is only fitting that for Mother's Day I made a dessert that my mom has made my entire life, rhubarb crunch.  (Super secret family recipe at the bottom of the post!)  Rhubarb crunch was also the first subject matter I documented with my new camera, a Sony NEX-5N.  I'm quite excited with the photos it has taken thus far and really need to invest some more time in refining the settings and whatnot.  Any tips from readers on the camera? Or variations on rhubarb crunch? 

Nothing goes better with warm rhubarb crunch
than the first iced coffee of the season.

  • 1 Cup Oatmeal
  • 1 Cup Flour
  • 1 Cup Brown Sugar
  • 1/2 Cup Butter
  • 3 Cup of Rhubarb
  • 1/2 Cup Sugar

Preheat oven to 350 degrees.

Mix 3 cups of rhubarb with 1/2 cup of white sugar and 1 TBSP water.

Combine oats, brown sugar, softened butter and flour to make crumble. Grease 8" x 8" pan, and press 1/2 the crumbs into the bottom of the pan. Put the sugared rhubarb in next then top with the remaining crumbs. Bake 45 minutes at 350 degrees.

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