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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups old-fashioned oats |
1 cup packed brown sugar |
1/2 cup chopped walnuts |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup cold butter |
3 cups sliced fresh or frozen rhubarb |
1-1/4 cups cold water, divided |
1-1/2 cups sugar |
3 tablespoons cornstarch |
1 teaspoon vanilla extract |
1/2 teaspoon red food coloring, optional |
ice cream, optional |
Directions:
1. In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
2. Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.
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