For Jim. Always in my heart and in my thoughts. Forever young.
Monday, March 28, 2011
* 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
PREPARATION: 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 350° for 45 to 55 minutes.
And here is another recipe for Rhubarb Crisp: 4 Cups Rhubarb diced 2/3 Cups Flour 1 1/3 Cups Sugar Mix together and pour into 9 x 9 (or 7 x 11) greased baking pan. Topping: 1/2 Cup Butter – softened 1 Cup Flour 1/2 Cup Brown Sugar – packed Mix together thoroughly and sprinkle over rhubarb. Bake @ 350 degrees for 60 minutes or until golden brown.