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Rhubarb
Crunch |
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| Ingredients: |
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1½ cups rolled oats
¼
cup plus 2 Tbsp. flour
1½ cups (lightly packed)
light brown sugar
1½ sticks unsalted
butter cut into 12 pieces
4½
cups diced rhubarb
¾ cup granulated sugar
1½ tsp. cinnamon
¼
tsp. salt
1
tsp. vanilla
2
Tbsp. water
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| Directions: |
Place oats, ¼ cup
of flour and brown sugar in food processor and process briefly to
blend. Add butter and process just until ingredients are mixed. In a
medium bowl toss rhubarb, remaining 2 Tbsp. flour, sugar, cinnamon,
salt, vanilla and water until well mixed. Place rhubarb mixture in
8-inch pan and cover with oat topping. Bake at 350 until fruit is
bubbling around edges and topping is golden and crisp - approx. 45
minutes.
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Courtesy
of: |
| Teresa
Stephenson This is my family's favorite
rhubarb crunch recipe =) |
|
www.RhubarbPieCapital.com |
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