| RHUBARB CRUNCH Preheat oven to 350 F. Recipe requires one 9 inch square or round cake pan. 2 cups white flour 1 ½ cups quick-cooking oatmeal 2 cups brown sugar, firmly packed 1 cup butter, melted 2 teaspoons ground cinnamon 4 cups rhubarb, diced into small ½ inch pieces 1 cup white sugar 1 tablespoon cornstarch 1 cup water In a medium-sized mixing bowl, combine flour, oatmeal, sugar, butter and cinnamon together until crumbly. Line the bottom of baking pan with ½ the mixture. Top with the rhubarb. Bring sugar, cornstarch and water to a boil and cook for 1 minute. Pour over rhubarb and then sprinkle remaining crumb mixture over the top. Bake for 40-50 minutes or until crust is golden brown and the rhubarb hot and bubbly. |
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