Recipe Swap!
Rhubarb Crisp
From: Perrian
  • 4 cups chopped rhubarb (on sale now!)
  • 1 1/4 cup all purpose flour
  • 1 cup oats
  • 1 1/4 cup light brown sugar, packed
  • 1/2 cup melted butter
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Chop rhubarb and set aside.
In large bowl, mix flour, oats, brown sugar, and cinnamon. Add melted butter. Mix well Press half of crumb mixture into bottom of prepared 8.5″ x 11″ pan.
Whisk sugar, cornstarch, and water together in a glass bowl. Microwave approximately 3-5 minutes, or until clear, thick, and bubbly. Whisk in vanilla.
Top crumb mixture with rhubarb. Pour sugar mixture evenly overrhubarb.
Top with remaining crumb mixture.
Bake at 350 degrees for about 30-40 minutes.
If you would like to share or suggest a recipe, please send your request to Perrian at perrianlamothe@yahoo.com.

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