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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A yummy dessert served with Vanilla Ice Cream or whipped cream! Ingredients:
crust |
2/3 c flour |
2 c rolled oats |
1/2 tsp cinammon |
1/2 c brown sugar |
1/2 c butter or margarine |
centre |
3 cups rhubarb |
top |
1 egg beaten1 |
cup sour creme 1 |
cup white sugar |
5 tablespoons corn starch |
1/2 tsp cinammon |
1/3 c water |
Directions:
1. Mix the first 5 ingredients together until the mixture is crummy and then put 2/3 of it on the bottom of a 9in square pan
2. (Save the other 1/3 for the top of the cake)
3. Place 3 cups of rhubarb pieces on top of crumb mixture - make the rhubarb pieces fairly small and arrange them on top of the crumb mixture in the pan
4. Mix the egg, sour creme and white sugar together - mix the corn starch together with 1/3 cup water and after you have the corn starch mixture smooth add it to the egg, sour creme and sugar mixture. Put this mixture in the micro wave for about 4 minutes (medium)to thicken
5. Next pour this mixture over the rhubarb
6. Put the remaining rolled oats mixture (topping) over it.
7. Place in the oven at 375 degrees for about 45 minutes.
8. Excellent with ice cream or whipped cream
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