Delicious Rhubarb Oatmeal Crunch
Delicious Rhubarb Oatmeal Crunch recipe
Yield
12 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
oatmeal
|
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
butter
melted |
|
| 1 | teaspoon |
cinnamon
|
|
| 4 | cups |
rhubarb
|
*
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
oatmeal
|
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
melted |
|
| 5 | ml |
cinnamon
|
|
| 946 | ml |
rhubarb
|
*
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix together flour, oatmeal, brown sugar, butter and cinnamon.
Press half of mixture into 8 X 8 pan.
Into shell place rhubarb. Cook sugar, cornstarch, water and vanilla until clear. Pour over rhubarb.
Top with remaining crust.
Bake at 350℉ (180℃) for about 1 hour.
Let cool.
Serve warm or at room temperature with vanilla ice cream.
