Rhubarb Crunch Time!

I've got so much rhubarb I don't know what to do with it! I know you can make sauces out of it, crisps out of it, pies out of it, chop it up and freeze it, or eat it raw dipped in sugar, but I'm basically lazy. Thank goodness I have a husband who likes rhubarb sauce on ice cream. He goes out and pulls the stocks, chops them,  and voilà! All I have to do is cook them up or bake them up!  My neighbor Lynda brought this wonderful rhubarb crunch over to my house last summer.  It was the best rhubarb crunch or crisp I've ever tasted. She found the recipe on Allrecipes.com .  I noticed many reviewers changed the recipe. Not being one to make anything exactly as the recipe states (excluding bread-never mess with that!) I made some changes too. I can't understand how the original recipe called for only 3 cups of rhubarb for a 9 x 13 pan!  If you make it I bet people will tell you it's the best they've ever tasted! They will probably mean it too!!!

  I've got five of these plants!

I stole this picture off of the web-I made this for a party and forgot to bring my camera.

The recipe is simple and delicious!

You can get the recipe here  Rhubarb Crunch

Here are my changes:

Rhubarb portion:

8 cups of rhubarb (I have used 6 cups and 8 cups)

1 1/3 cup white sugar (for 6 cups I stick with 1 cup of sugar)

6 generous tablespoons all-purpose flour (4 generous tablespoons of flour for 6 cups)

Topping:

1 cup packed light brown sugar

1 cup quick cooking oats

1 1/2 cups all-purpose flour (I used whole wheat pastry flour for the 1/2 cup)

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup lightly toasted pecans

1 cup (two sticks) salted butter

I followed the instructions on allrecipes.com   However, even with 8 cups of rhubarb my crunch was done in 40 minutes.  It tastes even better served with vanilla ice cream!

Enjoy!  If you try it, let me know what you think!