Just made this early summertime favorite. Love it.
Rhubarb Crunch
Serve this rhubarb dessert warm, topped with a generous scoop of vanilla ice cream.
Ingredients:
- 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
Preparation:
- 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.
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