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Ingredients
| quick oats: 2 1/2 cups |
| light brown sugar (packed): 2 1/2 cups |
| all-purpose flour (unsifted): 3 cups |
| salted butter: 1/3 cup (melted) |
| rhubarb (chopped): 9 cups |
| ground cinnamon: 1 Tbl |
| water: 2 cups |
| granulated sugar: 2 cups |
| cornstarch: 1/4 cup |
| vanilla extract: 2 tsp |
Rhubarb Crisp
Credit: AllRecipes
User rating:
"A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb."
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Prep Time
20 min -
Cook Time
35 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
- In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.