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Rhubarb Crunch




Source of Recipe


My friend


List of Ingredients




Serve this rhubarb dessert warm, topped with a generous scoop of vanilla ice cream.
1 cup all-purpose flour
3/4 cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 cup melted butter
4 cups chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
whipped topping or ice cream


Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.

Recipe