Rhubarb Oat Dessert Recipe
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
- 1-1/2 cups all-purpose flour
- 1-1/2 cups old-fashioned oats
- 1 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cold butter
- 3 cups sliced fresh or frozen rhubarb
- 1-1/4 cups cold water, divided
- 1-1/2 cups sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring, optional
- Ice cream, optional
- 1. In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
- 2. Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.
1 serving (1 piece) equals 440 calories, 19 g fat (10 g saturated fat), 41 mg cholesterol, 239 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.
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