|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 light brown sugar (firmly packed)
- 1 teaspoon ground cinnamon
- 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)
Gather the ingredients.
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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