I had never made anything with rhubarb before I made these. Oh my, it was good….put a little whipped cream on top. Yowsers!
2 c. flour
1 c. rolled oats
1 1/4c. brown sugar
1/4 tspn. salt
1 c. butter (2 sticks) cut into slices
6 c. sliced rhubarb (about 2 lbs. before trimming)
1 1/2 c. white sugar
4 T corn starch
1/2 c. water
1 tspn. vanilla
Preheat oven to 400 degrees. Heavily grease a 11 by 7-inch baking dish.
In a large mixing bowl combine: flour, oats, brown sugar and salt. Now add the pieces of butter. Using your fingers, mix the dry ingredients into the butter. Keep working it with your fingers until you have a pebbly-looking crumbs.
Reserve one cup of crumbs and put them to the side. Press the rest of the crumbs into the bottom of the baking dish to make a crust. Spread the sliced rhubarb over the crust.
In a small saucepan combine the white sugar and the cornstarch. Add the water and cook over medium heat making sure to continuously stir the mixture until it thickens up a little and becomes clear, about five minutes. Remove from heat and stir in vanilla. Pour this mixture over the rhubarb.
Sprinkle the reserved crumbles on top.
Bake for 10 minutes at 400 degrees. Then turn the oven down to 325 degrees and bake for another 40 minutes. Really watch it those last ten minutes or so to make sure the crumble on top doesn’t start to burn.
What did the family think? Apparently I am the only one who likes rhubarb in my house, so I shared this dessert with the neighbors. It is SOOOO good with whipped cream when it is still warm. The next day I had some straight from the pan at room temperature with a nice glass of ice cold milk.
from Catherine Newman