Ingredients
- 4 cups diced rhubarb
Crunch topping
- 1 cup flour
- 3/4 cup uncooked oats
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 tsp cinnamon
Glaze
- 1 cup sugar
- 2 T corn starch
- 1 cup water
- 1 tsp vanilla
Method
- Combine the ingredients for crunch topping.
- Press half of mixture into bottom of greased 9 x 11 cake pan.
- Spread diced rhubarb over the crunch layer.
- Combine the glaze ingredients in a small sauce pan.
- Bring to a boil, boil for 1 minute.
- Pour glaze over rhubarb.
- Sprinkle rest of crunch over rhubarb.
- Place in 350 oven and bake for 1 hour. Let cool.
Good to Know
Excellent with vanilla ice cream.
Different fruits can be used instead of rhubarb. Granny Smith apples, Pears, peaches are good.