Baking and Desserts

Rhubarb Crunch

Ingredients

Crust and topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter, cubed

Filling:

• 4 cups diced fresh 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 flour, oats, brown sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set the remaining crumb mixture aside for topping.
2. Sprinkle the rhubarb over the crust; set aside.
3. In a small saucepan, combine the sugar and cornstarch; gradually whisk in the water until smooth. Bring to a boil; cook and stir for 2 minutes, or until thickened.
4. Remove from heat, whisk in the vanilla. Pour over the rhubarb. Sprinkle with the reserved crumb mixture.
5. Bake, uncovered, at 350°F for 1 hour, or until bubbly and lightly browned. Serve warm with ice cream if desired.