Oatmeal Rhubarb Crunch
Use up all of that rhubarb with this delicious, sweet dessert! A crunchy base and sweetened rhubarb under a tasty topping.
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Equipment
- 8 by 8 inch glass baking dish
- Large mixing bowl
- Small saucepan
- Measuring cups and spoons
- Mixing spoon
Ingredients
- 1 cup Flour
- 3/4 cup Old-fashioned oats
- 1 cup Brown sugar
- 1/2 cup Butter Melted
- 1 tsp Ground cinnamon
- 3 cups Rhubarb Chopped
- 3/4 cup Honey
- 1 cup Water
- 2 tbsp Corn starch
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees F.
- In the mixing bowl, combine flour, oatmeal, brown sugar, melted butter, and cinnamon. Stir well.
- Spoon half of the crumb mixture into the baking dish and spread evenly on the bottom.
- Sprinkle the chopped rhubarb evenly on top.
- In the saucepan over low heat, combine honey, water, corn starch, and vanilla. Stir constantly until it starts to thicken.
- Pour mixture evenly all over the rhubarb.
- Sprinkle remaining crumb mixture on top of the rhubarb.
- Bake for about 45 minutes, or until the crumb topping is lightly brown and the outer edges of the rhubarb are bubbling.
- Cool for a few minutes before serving. Top with whipped cream for an extra treat.
Notes
Store leftovers in an airtight container in the fridge for up to three days.
Servings: 8