Rhubarb Crunch
Tart rhubarb is perfectly balanced by a crunchy, sweet oatmeal and brown sugar topping in this simple recipe. This fresh-from-the-garden (or farmers market) dessert is sure to please everyone ... even those who think they don't like rhubarb!
Ingredients
- 1 cup sugar
- 3 tablespoons flour
- 5-6 cups thinly sliced rhubarb
- 1 cup brown sugar
- 1 cup old-fashioned rolled oats
- 1 1/2 cups flour
- 1/2 cup butter softened
- 1/2 cup margarine softened
Instructions
- Preheat oven to 375°.
- In a large bowl, combine 1 cup of sugar with 3 tablespoons of flour and pour over sliced rhubarb; toss to coat and evenly distribute.
- Pour into a 9"x13" baking dish that has been lightly coated with cooking spray.
- In the same bowl, combine brown sugar, oats and 1 1/2 cups flour. Using hands or forks or a pastry blender, cut butter and margarine into oat mixture until small clumps remain.
- Sprinkle evenly over rhubarb mixture.
- Bake for 40 minutes or until browned and bubbly.
Notes
Serve warm with ice cream or whipped cream ... or BOTH!