Friday, March 6, 2015

Rhubarb Crumble by Arlene Mussche

Not sure what book (page 94) but passed on by Susan

4 cups diced rhubarb
1 cup all purpose flour
3/4 cup rolled oats
1 cup brown sugar
1 tsp salt
1 tsp cinnamon
1/2 cup melted butter
Mix flour,oats, sugar, salt and cinnamon with butter. Firmly press 1/2 of this mixture into 9 inch square greased baking dish. Spread rhubarb on this.

In saucepan, mix 1 cup water with 3.4 cup sugar. Bring to a boil and thicken with cornstarch. Pour this mixture over rhubarb.

Sprinkle remaining crumbs on top. Bake 45-55 minutes at 350 F

2 cups of rhubarb can be replaced with strawberries
Serve with ice cream or whipped cream

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