Cookbook:Rhubarb Crumble II
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Rhubarb Crumble II | |
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Category | Dessert recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This version of rhubarb crumble uses oats in the crumble mixture, and also is rather unusual in putting some crumble mixture as a layer on the bottom (not just on top).
Ingredients
[edit | edit source]- 1 cup brown sugar
- ¾ cup oats
- 1 cup flour
- ½ cup butter
- 1 tsp cinnamon
- 4 cup uncooked diced rhubarb
- 1 cup white sugar
- 2 tbsp corn starch
- 1 cup water
- 1 tsp vanilla
Procedure
[edit | edit source]- Mix brown sugar, oats, flour, butter, and cinnamon until crumbly.
- Press half the mixture into a 9 inch square pan.
- Cover crumb mixture with diced rhubarb.
- Mix white sugar, cornstarch, and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
- Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
- Bake for 1 hour at 180°C.