Growing up, this was always a dessert we looked forward to when rhubarb was in season. This is my mom's recipe and was probably handed down to her from her mother. Vanilla ice cream is a must to go with this tart yet sweet dessert.
Ingredients
Crumb Base & Topping:
1 cup sifted flour
3/4 cup uncooked oats
1 cup brown sugar
1/2 cup melted butter
1 tsp. cinnamon
Fruit & Syrup Mixture:
1 cup sugar
2 Tbsp. cornstarch
1 tsp. vanilla
1 cup water
4 cups of rhubarb cut into 1/2 inch pieces (If I don't have enough rhubarb I sometimes use raspberries too.)
Directions:
Mix together crumb base and topping ingredients until crumbly. Press half of the crumbs in the bottom of a 9x9 greased pan. Cover with cut rhubarb. In a small saucepan, combine sugar, cornstarch, water, and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 for 1 hour.
Don't forget the ice cream! :)
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