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- 1/2 c melted butter
- 1 c flour
- 3/4 c quick oats
- 3/4 c brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 c chopped rhubarb
- 3/4 c white sugar
- 2 tbsp cornstarch
- 1 c boiling water
- 1 tsp vanilla
In medium bowl combine melted butter, flour, rolled oats, brown sugar, cinnamon & salt.
Mix until crumbly. Press half ov mix into 9 " baking dish.
Arrange rhubarb over top of crumb mixture
In small sauce pan, mix white sugar & cornstarch. Stir in boiling water. Cook and stir until thick. Remove from heat & add vanilla. Pour evenly over rhubarb.
Sprinkle remaining crumb mixture over top. Bake at 325 F for 50 to 60 minutes until top is golden & rhubarb is tender. Serve warm.