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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup old-fashioned oats |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 cup cold butter, cubed |
4 cups diced fresh rhubarb or frozen rhubarb |
1-1/3 cups sugar |
2 teaspoons cornstarch |
1 cup cold water |
1 teaspoon vanilla extract |
vanilla ice cream, optional |
Directions:
1. In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
2. In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture.
4. Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings.
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