This is the recipe my mother always makes with rhubarb. It is the perfect combination of sweet, tart, crisp and smooth.
Mix the flour, oatmeal, brown sugar, butter and cinnamon. Press half of the crumb mixture into a greased 9-inch square pan. Cover with rhubarb. Combine sugar, water, cornstartch and vanilla in a small saucepan. Cook, stirring until it boils one minute. Pour over the rhubarb. Top with the remaining crumb mixture. Bake in a 350ºF oven for one hour. Cut into squares and serve with whipped cream.
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First off, let me say this tastes amazing! I just think maybe it needed a little more butter as the top didn’t really crisp up. I dotted some butter on top and put it back in the oven for a few minutes and it got a little crisper. Really yummy with cream and also good with rum raisin ice cream. Thanks for sharing!
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