Monday, June 18, 2012

Rhubarb Crunch

Rhubarb Crunch

Mix together until Crumbly:
1 1/2 C flour
1 1/2 C brown sugar
1 1/2 tsp cinnamon
1 1/8 C oatmeal
3/4 C melted butter

Press 1/2 into greased 9x13 pan

Cover with 5-8 C cubed rhubarb

Combine in saucepan and cook until thick and clear
1 1/2 C sugar
3 Tbs cornstarch
1 1/2 C cool water
1 1/2 tsp vanilla.

Stir frequently. Once clear and thick pour over rhubarb. Top with Remaining crumb mixture and bake at 350 for 1 hour.  (Don't cover immediately after baking as it gets soggy.)  Good warm with ice cream but I've also enjoyed it cold for breakfast.