-
Prep time
10 minutes
-
Cook time
40 minutes
-
Serves
8
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
Continue After Advertisement
Ingredients
- Crunch Topping
-
1 cup
all-purpose flour (GF option to sub oat flour)
-
3/4 cup
old-fashioned 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
Directions
-
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 -8 min.
-
Pour the syrup over the rhubarb. Top with remaining crunch topping.
-
Bake at 350° for 40 minutes.
-
NOTES
*This recipe is SWEET! I suggest cutting back on the brown sugar within the crunch top and using less syrup. I only used ¾ of the syrup.
See what other Food52ers are saying.