Friday, August 20, 2010

Double Crunchy Rhubarb Crisp

Dandelion's Double Crunchy Rhubarb Crisp
Preheat oven to 350 degrees.

Crust and Topping-
1 1/2 c light brown sugar
1 1/2 c flour
1 1/4 c rolled oats
1 1/2 tsp cinnamon
3/4 c melted margarine

4 c chopped rhubarb
1 c sugar
2 TBSP cornstarch
1 c water
1 tsp vanilla

In a mixing bowl, combine all crust ingredients.  Mix until crumbly.  Press about 1/3 of the mixture into the bottom of a sprayed 8-inch square baking dish.  Place your rhubarb on top of the mixture.  On the stove top in a medium saucepan, bring the rest of the filling to a light boil until the mixture turns clear.  Stir constantly with a whisk.  Pour over rhubarb.  Crumble the rest of the topping on top.  Bake for 45-55 minutes or until topping is golden and the mixture is bubbly.

In the summer, I often buy lots of rhubarb.  I clean it, chop it, put 4 cups into a freezer bag and freeze it.  Then I can have crisp anytime I want by just letting it thaw and draining it.

Shout out to Jen....don't those terrific potholders you made me really compliment my retro baking dish?


Jenn said...

I thought I was looking at my recipe blog at first. This recipe reminds me of another I've seen that you may also enjoy.

Chookyblue...... said...

oh that looks sooooooo good........

Maria said...

What a great way to start a morning YUM!! Could you have it for breakfast??? LOL

Wendy said...

Now that looks like a "double" yum!! Enjoy :)

joan said...

Yummy! I have that recipe and I add fresh strawberries to the rhubarb.. It is really good...

Thimbleanna said...

Oooh, that looks yummy -- I love a good crumble. Especially if it's accompanied by Jen's cute potholders!

Kelly@ Charming Chatter said...

Yumm - looks so good! Thanks for sharing the recipe!