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Rhubarb Crisp

1 cup light brown sugar, firmly packed

 1 cup all-purpose flour

 3/4 cup quick cooking rolled oats

 1/2 cup melted butter

 1 teaspoon cinnamon

 4 cups sliced rhubarb

 1 cup granulated sugar

 2 tablespoons cornstarch

 1 cup water

 1 teaspoon vanilla


In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350degree for 45 to 55 minutes.

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