Wednesday, June 8, 2011

Recipe Wednesday: Rhubarb crunch

It's been far too long since my last post, so this well overdue!  Tis the season for rhubarb and one of my favorite recipes is rhubarb crunch:

Rhubarb Crunch
For the filling:
4 cups of cut up rhubarb
1 cup white sugar
1 cup water mixed with 2 tablespoons of cornstarch

Cook together until clear

1 tablespoon vanilla- added after you remove from the stove top

For the crust:
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon (I prefer the Chinese Cassia Cinnamon)

1/2 cup melted butter or margarine
Mix all of the above together until well blended and place 1/2 of the mixture in the bottom of the pan (I spray the pan first with some cooking spray so the crust will release easier)

And save the rest for the topping
(This recipe works for an 8x8 or a 9x9 pan)
When the rhubarb has cooked to a clear consistency and you add the vanilla, carefully pour over the bottom crust.  Then crumble the remaining mixture over the hot rhubarb.  

Bake 20-30 minutes until golden brown.  Take care because if baked too long, the crust can get burnt.  Let cool for 10-15 so the filling will set up, and then dish out for your enjoyment!

This would go great with some homemade vanilla ice cream (or Jeni's), but we didn't have any.

I hope everyone enjoys this as much as we do! 

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