Rhubarb Crunch
1 cup flour
¾ cups uncooked rolled oats (we used a mix of barley, rye, oats, wheat, and sunflower seeds that we bought from our co-op)
1 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
4 cups diced rhubarb
1 cup sugar
2 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Mix flour, oats, brown sugar, butter, and cinnamon until crumbly. Press half into greased 9-inch square pan. Cover with diced rhubarb. Combine sugar, cornstarch, water, and vanilla and cook until thick and clear. Pour over rhubarb and top with remaining crumbs. Bake at 350°F for one hour. Makes 9 servings.
Serve warm with vanilla ice cream. Enjoy! |
2 comments:
Yummmmm, Uncle Bruce and I like strawberry rhubarb pie. Since I do not like to make piecrusts your recipe sounds like one to try.
This is definitely a good recipe for using rhubarb, Aunt Debbie! I'm not as much of a fan of pie crust either because usually it's out of a box, and this is way easier to whip up. Let me know how you like it if you try it!
~Bianca
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