Grandma Johnson's Rhubarb Crunch Recipe

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This week, Kyle's sharing a recipe straight from his Grandma Johnson's kitchen. For him, it's not just about the food—it's about honoring tradition. See, in Kyle's family, recipes aren't just about what's on the plate; they're about passing down stories and memories. Whenever Kyle tastes rhubarb, he's transported back to those cozy family gatherings and summer picnics where laughter filled the air and Grandma Johnson's cooking stole the show. Rhubarb isn't just a flavor for Kyle; it's a reminder of the love and warmth that comes with keeping traditions alive. And it's not just about pie; it's the rich tapestry of family history and connection.

You'll notice this recipe embodies tradition, with ingredients and techniques passed down through generations. It's a glimpse into the past, where simple, wholesome dishes were the heart of family gatherings. From the use of oleo, an old-fashioned term for margarine, to no exact baking time given, each element speaks to the enduring legacy of family recipes and the joy of sharing meals with loved ones across time.

Here's that cherished family recipe, passed down through generations with love and care. We hope it can find a place at your table and become a part of your family's story. From our family to yours, may this recipe bring joy, laughter, and a sense of connection with each bite.

Grandma Johnson's
Rhubarb Crunch Recipe:

Ingredients:

- 4 cups rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch

Topping:
- 1 cup flour
- ¼ cup oatmeal
- 1 cup brown sugar
- 1 tablespoon cinnamon
- ½ cup melted oleo or butter

Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Put the rhubarb mixture in a greased 9-inch square pan.
3. In a separate bowl, mix together the flour, oatmeal, brown sugar, and cinnamon for the topping. Stir in the melted oleo or butter until the mixture is crumbly.
4. Sprinkle the topping over the rhubarb mixture in the pan.
5. Bake until a toothpick comes out clean. (Bake time not specified)

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