Prep 10 mins
Cook 35 mins
This recipe puts a twist on regular crisps, I love rhubarb, it has such a wonderful flavor and the brown sugar and cinnamon add great flavor to this recipe!
- 2 1⁄2 cups quick-cooking oats
- 2 1⁄2 cups brown sugar
- 1⁄3 cup melted butter
- 9 cups chopped rhubarb
- 3 teaspoons cinnamon
- 2 cups water
- 2 cups white sugar
- 3 cups flour
- 1⁄4 cup cornstarch
- 2 teaspoons vanilla extract
- Preheat oven to 350, grease 9x13 baking dish.
- mix oats,brown sugar,flour and butter together, put 1/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon.
- In medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top Bake for 30-35 minutes.
Cinnamon is a nice flavor addition, but it is a pretty ordinary sort of "crisp" topping. Flour is mentioned in the recipe, but not listed in ingreients, so quantity is not known.
My family liked this and I might make it again however I would have to change a few things. The flavor is really good but I personally would add a bit more butter next time so it crisps up a more. Also after serving a couple of pieces, this recipe seemed to get really "soupy" but the top layer seemed to remain really dry and floury for me. Off hand I am not to sure how to fix that problem, Perhaps all the ingredients need to be cut down because this really makes a lot! I used a 9 X 13 pan and it did spill over onto my freshly cleaned oven! So maybe use a bigger pan if you choose to make it.
I'm not a big fan of rhubarb, but our CSA gives us lots of it, so I have made this a few times. My husband was a little wary because he hadn't ever eaten rhubarb before, but now he requests this when he sees me unpack the rhubarb each week!