Rhubarb Crisp

Oven Temperature:
Preheat Oven to 350 degrees.

Arrange shelves to place the baking pan on the middle shelf of your oven.

Crust/Topping:

1 cup Butter

Place Butter in a large bowl to soften while cooking the Filling.

Save the Butter Wrappers on a plate.

Filling:

Preparing the Rhubarb:

Remove and discard leaves, ends, bad spots and any “stringy stuff” from the stalk. Dice stalk into 1/4" pieces. *If rhubarb has not been frozen or is not freshly picked, allow to stand in a jar of cold water for about an hour before using. Rinse well before dicing.

3 cups diced Rhubarb

4 TBSP Cornstarch

1 cup Sugar

1/4 cup water

Place Rhubarb in a pan on the stove.

Mix Cornstarch and Sugar together and pour over the rhubarb.

Add water.

Mix ingredients together and cook on low until thick, stirring occasionally with a heat resistant spatula to keep ingredients from sticking to the bottom of the pan. Remove from heat.

Add 1 tsp. vanilla, stir and set aside to cool.

Crust/Topping:

1 1/2 cups Flour

1 1/2 cups Oatmeal

1 cup Brown Sugar

1/4 tsp Baking Soda

Add the ingredients for the Crust/Filling to the Butter and mix using a pastry blender until mixture is crumbly.

Take 1 1/2 cups of the mixture and set aside for the Topping.

Pour remaining Crust ingredients into a 9”X13” ungreased Baking Pan and pat down using the Butter Wrappers and spatula.

Pour the cooled Filling over the top of the crust.

Sprinkle the Topping mixture evenly over the top of the filling.

Bake for 35 minutes.

Cool before cutting.