Rhubarb grows in much of the US, but because it likes a good cold winter with frozen ground, it can be difficult to come by in some parts of the Southern US. If you don't have any in your backyard, look for it in markets in the spring and early summer.
I love to serve this rhubarb crunch warm with a scoop of vanilla ice cream. It's wonderful with a drizzling of heavy cream as well, or a dollop of whipped topping or freshly whipped cream.
- 1 cup all-purpose flour
- 3/4 cup oats
- 1 cup brown sugar (light, firmly packed)
- 1 teaspoon cinnamon (ground)
- 1/2 cup butter (melted)
- 4 cups rhubarb (chopped)
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- Garnish: whipped topping (or whipped cream, or ice cream)
- Heat the oven to 350° F (180° C/Gas 4). Lightly butter a 9-inch square baking dish.
- Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into the prepared baking dish. Top crust with chopped rhubarb.
- In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs.
- Bake in the preheated oven for 40 minutes, or until the rhubarb is tender.
- Serve with whipped topping or vanilla ice cream.
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|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||8 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|