Ingredients
- 1 cup all purpose flour
- 3/4 cup quick cooking oatmeal
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- 4 cups diced rhubarb
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly.
- Press ½ of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.
- Spread the diced rhubarb in the pan.
- In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan.
- Top with the remaining ½ of the crumb mixture.
- Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.
Source: https://chocolatewithgrace.com/rhubarb-crunch/
