Rhubarb Butter Crunch recipe

This recipe comes from Lovina Eicher who maintains a homestead in rural Michigan with her husband, Joe, and together they are raising their eight children. Lovina contributes snippets of her traditional Old Order Amish life in a weekly column, Amish Cook, that appears in various newspapers across the country. Rhubarb Butter Crunch Ingredients:

• 3 cups fresh, finely chopped rhubarb
• 1 cup sugar
• 3 tablespoons flour

Topping:

• 1 cup brown sugar
• 1 1/2 cups raw rolled oats
• 1 1/2 cups flour
• 1/4 cup butter or margarine

Mix rhubarb, sugar and flour well and place in a greased baking dish. Combine the topping ingredients and sprinkle over rhubarb mixture. Bake at 370 degrees for 40 minutes. Serve warm with milk or cream (or ice cream - yum!).

Watch a video tour of the Eicher house when it was under construction -

Rhubarb Cobbler

I created this recipe a few years ago when I wanted to make a rhubarb pie but didn't want to go through all the trouble of making a crust. I think it turned out great and so did my family.

• 3 c. cut rhubarb
• 1 c. sugar
• 1 Tbsp. butter, melted
• 2 eggs
• 2 heaping Tbsp. flour

Mix together and put in a greased 8-in. pan.

• 1 c. Jiffy mix (made in Michigan)
• 1/3 c. milk

Combine and spread over rhubarb mixture.

• 2 Tbsp. brown sugar

Sprinkle sugar on top.

Bake at 350 for 40 minutes.