Ingredients
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/2 cup butter (softened)
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup brown sugar (packed)
- 1 1/2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch (heaping)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix oats, flour, salt, baking soda, and brown sugar in a bowl. Cut in the softened butter until the mix is crumbly.
- Press half of the crumb mix into the bottom of a greased 8×8 inch pan to form the base. Keep the rest of the crumb for the topping.
- Combine chopped rhubarb, granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring, until the rhubarb softens and the mix thickens. Stir in the vanilla. Remove from heat and let it cool a little.
- Spread the rhubarb filling evenly over the pressed base. Sprinkle the remaining crumb mix over the filling.
- Bake at 350 degrees for about 30 to 35 minutes, or until the top is light golden.
- Cool completely in the pan before cutting into squares.
Notes
Use firm, fresh rhubarb for the best texture. Press the base well so it holds the filling. Cool fully before cutting to avoid a runny filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian