Want the taste of Rhubarb Pie without the fuss of a pie crust? For the crust-averse, nothing beats a pan of Rhubarb Crumble Bars!

I dare say there are many variations on this recipe [called Rhubarb Crunch, Rhubarb Bars, et al], but mine is from a cookbook compiled in 1976. That year the nation was celebrating its bicentennial, and many women’s groups put out a cookbook to mark the occasion. One such was the Carlisle Junior Civic Club, in Carlisle, Pennsylvania where my parents lived. This is the recipe of Mrs K.E. Gephart, Sr for her Rhubarb Crunch:

Mrs. Gephart said, “This is a different way to prepare rhubarb and much better than rhubarb pie!”

9” square pan, 8-9 servings	9×13” pan, 18-24 servings	Set oven to 350F
1 c. sifted flour ¾ c uncooked rolled oats 1 c brown sugar, packed ½ c/1 stick butter, melted 1 tsp cinnamon	2 c. white whole wheat flour 1½ c. uncooked rolled oats 1½ c brown sugar, packed 1 c/2 sticks butter, melted 2 tsp cinnamon	Mix together until crumbly. Divide mixture in two equal portions. Pat ½ of mixture into a greased pan.
4 c. diced rhubarb	8 c. diced rhubarb	Distribute evenly over crumbs.
1 c. sugar 2 Tbsp cornstarch 1 c. water 1 tsp vanilla extract	1½ c. sugar 3 Tbsp cornstarch 1½ c. water 2 tsp vanilla extract	Combine these in a small pan. Cook, stirring, ’til thick and clear. Pour over rhubarb in pan.
½ crumb mixture	½ crumb mixture	Distribute evenly over rhubarb.
		Bake 45-60 mins until bubbly.
Whipped cream	Whipped cream OR ice cream	Cool briefly, cut in squares. Serve plain or with topping.

This is the blog of the Bennington Rhubarb Festival. The festival started in 2013 to benefit the G.E.P. Dodge Library Building Fund and all things Rhubarby.

If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.

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