Rhubarb Crunch IV

Your family will love this recipe. It's irresistible served warm, with a scoop of vanilla ice cream.

Yield

9 servings

Ingredients

1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb
1 cup granulated (white) sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
vanilla ice cream, optional

Directions

Preheat oven to 350°F (177°C).

In a small bowl, combine the brown sugar, flour, oats and cinnamon; stir in butter. Press half of the mixture into an 8-inch square baking dish. Top with rhubarb.

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla. Pour over rhubarb. Sprinkle with remaining brown sugar mixture.

Bake for 45 to 50 minutes or until bubbly. Serve warm with ice cream if desired.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 50 minutes

Nutritional Information

Amount per serving (calculated without ice cream): 350 calories, 11 g fat (7 g saturated fat), 27 mg cholesterol, 84 mg sodium, 63 g carbohydrate, 2 g fiber, 3 g protein.

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