Rhubarb Crunch III

Rhubarb is one of the first crops gathered in the spring. This Rhubarb Crunch is so delicious with whipped cream.

Yield

8 to 10 servings

Crust & Filling Ingredients

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb

Topping Ingredients

1 cup granulated (white) sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
few drops red food coloring, optional

Directions

Preheat oven to 350°F (177°C).

In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-inch square baking pan. Sprinkle with rhubarb.

For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture.

Bake for 50 to 60 minutes or until bubbly. Serve warm.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 60 minutes

Nutritional Information

Amount per serving: 326 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 104 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

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