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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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My siblings and children all love this family-favorite recipe. My mother used to make it often. It's irresistible served warm, with a scoop of vanilla ice cream. Suzanne Perry, Elm Grove, WI Ingredients:
1 cup packed brown sugar |
3/4 cup king arthur unbleached 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 sugar |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
vanilla ice cream, optional |
Directions:
1. In a small bowl, combine the brown sugar, flour, oats and cinnamon; stir in butter. Press half of the mixture into an 8-in. square baking dish. Top with rhubarb.
2. 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.
3. Sprinkle with remaining brown sugar mixture. Bake at 350° for 45-50 minutes or until bubbly. Serve warm with ice cream if desired. Yield: 9 servings.
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