Somewhat unique in relation to rhubarb fresh, this formula for antiquated rhubarb crunch has an earthy colored sugar oats disintegrate layer on the base just as the top.
This year I have a few increasingly incredible rhubarb plans I'm wanting to share and we're beginning with this rhubarb crunch. I had never made it, however I continued unearthing the formula in my examination on vintage rhubarb plans thus I needed to attempt it. It's like fresh, yet it has a cereal disintegrate layer on the base just as a top.
Like a bar, yet at the same time sufficiently gooey to eat with a spoon. It's ideal with a scoop of vanilla frozen yogurt or a bit of newly whipped cream. It's additionally extremely sweet with a liberal measure of earthy colored sugar in the scrap layers and a lot of white sugar for the filling. Generally the entirety of the rhubarb crunch plans I discovered were almost indistinguishable. The one beneath is a blend of two I found in a portion of my congregation cookbooks.
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Ingredients
- 1 cup all purpose flour
- 3/4 cup quick cooking oatmeal
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups diced rhubarb, see not below on how to use frozen rhubarb
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.
- Spread the diced rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining 1/2 of the crumb mixture.
- Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.
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