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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 9 |
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This versatile dessert is great served plain for breakfast, or as an after-dinner treat with ice cream. Either way, the flavor is terrific and seconds are tempting! Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup rolled oats |
2 cups packed brown sugar, divided |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 cup butter, melted |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
4 cups sliced fresh or frozen rhubarb |
Directions:
1. In a bowl, combine flour, oats, 1 cup brown sugar, salt, cinnamon and butter. Pat about half of mixture onto the bottom of a greased 9-in. square baking pan. In a saucepan, combine cornstarch and remaining brown sugar; stir in water. Cook and stir until mixture comes to a boil and is thickened and clear. Remove from the heat; stir in vanilla. Add rhubarb and toss until coated. Spoon over crust; sprinkle with reserved flour mixture. Bake at 350° for 50 minutes or until bubbly. Yield: 9 servings.
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