Good with 4 cups of any fruit, but especially good with rhubarb. 1 c flour
3/4 rolled oats
1 c brown sugar, packed
1/2 c melted butter
1 t cinnamon Combine the following:
1 c sugar
2 T cornstarch
1 c water
1 t vanilla Press half the crumbs into a greased 9-inch baking pan-pyrex preferred. Cover with 4 cups of cut-up rhubarb-or what have you. Cook the second mixture till it is thick
and clear and pour over the rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour-or slightly less- it should be golden and rich. Cut into squares and serve while warm-as is or with plain or whipped cream.
When peaches are in season I use them instead of rhubarb. One day I tried with apples - also "delish". |
