Oatmeal-rhubarb Crunch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Sifted flour |
| 3/4 | c | Quaker Oats oatmeal |
| uncooked | ||
| 1 | c | Brown sugar, firmly packed |
| 1/2 | c | Land O Lakes butter, melted |
| 1 | t | Cinnamon |
| 4 | c | Diced rhubarb |
| 1 | c | Sugar |
| 2 | T | Cornstarch |
| 1 | c | Water |
| 1 | t | Vanilla |
INSTRUCTIONS
Mix flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press half of mixture into greased 9" baking pan. Cover crumb mixture with diced rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thick. Pour this sauce over rhubarb. Top with remaining crumbs and bake at 350 degrees for 1 hour. Serve warm, plain or topped with Cool Whip. I usually double this recipe and use a 9 X 13" pan. Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Feb 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2247
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 94.8mg
Potassium: 1856.1mg
Carbohydrates: 550.5g
Fiber: 13.7g
Sugar: 419.3g
Protein: 17.7g