I LOVE RHUBARB . . . you mostly can buy it only in the spring, or grab it from a neighbor's garden. Granted, this recipe is full of butter and sugar . . . but with vanilla ice cream, it's the BEST! I doubled it for a 9 x 13. I made it last Sunday . . . and I'm making it again tomorrow for my very own mother's day treat.
Cook Time: 55 minutes
Ingredients:
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
Preparation:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
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