Rhubarb Crunch
Crunch Topping:
1 c. sifted flour
1 c. brown sugar
1/2 c. melted butter
3/4 c. uncooked rolled oats
1 t. cinnamon
Fruit Mixture
4 cups. diced rhubarb
1 c. sugar
2 T. cornstarch
1 c. water
1 t. vanilla
Mix together crumb topping until crumbly. Press 1/2 crumbs in a greased 9" pan. Cover with rhubarb. In small pan combine sugar, cornstarch, water and vanilla. Cook, stirring constantly until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 for 1 hour.
Source: Grandma Young
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