Ingredients
For 8 Serving(s)
rhubarb-crunch
- 1 c flour
- 3/4 c rolled oats
- 1 c brown sugar
- 1/2 c butter
- 1 t cinnamon
- 4 c rhubarb
- 1 c sugar
- 2 T cornstarch
- 1 c water
- 1 t vanilla
Rhubarb Crunch Directions
- Preheat oven to 350˚F.
- In a large mixing bowl, stir together the flour, rolled oats, brown sugar, melted butter, and cinnamon until crumbly. Press half of the crumb mixture into a buttered 9” round cake pan. Cover with diced rhubarb.
- In a small saucepan, combine sugar, cornstarch, water and vanilla. Heat over a medium flame, stirring frequently, for 3-5 minutes, until sugar is dissolved. Pour the liquid into the cake pan, coating the rhubarb. Top with remaining crumb mixture.
- Put in the center of the oven and bake for one hour.
- Let cool on a wire rack, then serve.