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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This recipe is from the Colorado Cache cookbook. I was given some rhubarb by a friend several years ago, and when I looked for a recipe to use it, this is the one I came up with. It has since become one of our favorites and is a recipe that I like to fix for Easter dinner. Ingredients:
1 cup flour |
1 cup brown sugar |
3/4 cup oatmeal |
1/2 cup butter, melted |
1 teaspoon cinnamon |
1 cup sugar |
1 cup water |
3 tablespoons cornstarch |
4 cups rhubarb, sliced |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350°.
2. Combine flour, brown sugar, oatmeal, butter and cinnamon.
3. Press half the mixture into a greased 8 inch square baking dish. Set remainder aside.
4. Combine sugar, water and cornstarch in a saucepan and cook until very thick.
5. Stir in rhubarb and vanilla, then pour over the oatmeal mixture in the baking dish.
6. Top with remaining oatmeal mixture.
7. Bake for one hour.
8. This is very good served warm with a scoop of vanilla ice cream.
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