Friday, September 10, 2010

Rhubarb Crumble

4 cups diced rhubarb

Place in a lightly greased square or rectangular cake pan.
*I used a mixture of fresh and frozen.

1 cup granulated sugar
1 cup water
1 tsp vanilla
1 tbsp cornstarch

In a saucepan cook until mixture is clear and thick. Pour over rhubarb in dish.

1/2 cup flour
1 cup brown sugar
3/4 cup rolled oats
1 cup melted butter

Combine and pour over rhubarb.


Bake for 1 hour at 350.

Serve with ice cream or whipped cream. Makes 10 servings.


"Bon Appetit!"

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