Rhubarb Crumble

Serve with a big scoop of vanilla ice cream!

Customer Rating: 2.5

1 Ratings 1 Comments

Yield: 6 to 8 servings

Ingredients

1-1/2	cups	flour

1-1/2	cups	quick cooking oats

1	cup	packed brown sugar

1/2	cup	butter, melted

5	cups	fresh rhubarb, cut into 1-inch pieces OR frozen rhubarb cut into 1-inch pieces

1	cup	granulated sugar

2	Tablespoons	cornstarch

1	cup	water

1	teaspoon	vanilla extract


Serving Suggestion:
		Vanilla ice cream, optional

Directions:

In a small bowl, combine the flour, oats and brown sugar; stir in butter. Set aside half for topping. Press remaining crumb mixture into an ungreased 8-inch square baking dish. Arrange rhubarb over crust.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in vanilla. Pour over the rhubarb. Sprinkle with reserved crumb mixture.

Bake at 350 degrees F. for 45 to 50 minutes or until topping is golden brown and rhubarb is tender.

Customer Comments

Bruce B Guys Mills, PA

“Sounds great, but my personal preference is a little lighter on oats [30/50%] in top crumble.”

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Leppink's Food Centers Recipes

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