Rhubarb Crumble II
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).
Source and licence
"Rhubarb Crumble II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble_II, revision 4587502), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rhubarb_Crumble_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587502
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.