Crust and topping:
1½ cups all-purpose flour
1½ cups old-fashioned oats
1 cup packed brown sugar
½ cup chopped walnuts
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cold butter
In a large mixing bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt.
Cut in butter until crumbly.
Press 3 cups into an ungreased 13-in. x 9-in. x 2-in. baking dish; set aside.
3 cups sliced fresh or frozen rhubarb
1¼ cups cold water, divided
1½ cups sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon red food coloring, optional
Soak rhubarb in 1 cup cold water for 3 minutes; drain.
In a saucepan, combine sugar and cornstarch. Stir in remaining ¼ cup cold water until smooth.
Add rhubarb, vanilla and food coloring if desired.
Bring to a boil; cook and stir for 5 minutes or until thickened.
Spoon over crust; sprinkle with remaining crumb mixture.
Bake at 350° for 23-25 minutes or until golden brown.
Top with ice cream if desired. Serves 12
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