CRUMB-TOPPED RHUBARB CRUNCH

Crumb-Topped Rhubarb Crunch image

For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.

Provided by Taste of Home

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup old-fashioned oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed
4 cups diced fresh rhubarb or frozen rhubarb
1-1/3 cups sugar
2 teaspoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Steps:

In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

Nutrition Facts : Calories 444 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 3g fiber), Protein 4g protein.