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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching. Ingredients:
4 cups chopped fresh rhubarb (1-inch pieces) |
2/3 cup sugar |
juice and peel of 1 orange |
1 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 cup chilled butter, cut into small pieces |
1/2 cup rolled oats |
1/4 cup chopped pecans |
1/2 pint fresh raspberries |
Directions:
1. In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned. Yield: 9 servings.
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