Rhubarb Crunch
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 4 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- Few drops red food coloring, optional
- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350u0b0 for 50-60 minutes or until bubbly. Serve warm.
flour, rolled oats, brown sugar, ground cinnamon, butter, frozen rhubarb, sugar, cornstarch, water, vanilla, drops red food coloring
Taken from www.tasteofhome.com/recipes/rhubarb-crunch/ (may not work)