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Author Notes: When spring hits and my rhubarb pops up I get really excited. It grows so fast and my mid-May I'm in full rhubarb mode! This recipe I didn't get a chance to try last year. It's an old family recipe from my sister-in-law. What's interesting is that it's different from your usual crisp - it has a top and bottom layer and there is a syrup that gets poured over the rhubarb. So yummy! —Oat&Sesame
- 1 cup all-purpose flour (GF option to sub oat flour)
- 3/4 cup rolled oats
- 1 cup brown sugar, firmly packed
- 1/2 cup melted butter (or coconut oil)
- 1 teaspoon cinnamon
Rhubarb + Syrup
- 4 cups diced Rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch (or tapioca starch)
- 1 cup water
- 1 teaspoon vanilla extract
- Mix the topping ingredients until crumbly. Press ½ to ¾ of the topping into a greased 8" pan.
- Cover with the rhubarb.
- Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 min.
- Pour the syrup over the rhubarb. Top with remaining crunch topping.
- Bake at 350° for 40 minutes.
- NOTES *This recipe is fantastic + sweet, but I would suggest cutting back on the sugar within the crunch and the syrup. I find that most old fashioned recipes are overly sweet for my taste. I also only used ¾ of the syrup.