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6 c. rhubarb, cut up 1/2 c. sugar 1 1/2 Tbsp. cornstarch 1/2 tsp. orange zest juice from 1/2 orange 1 tsp. vanilla Toss rhubarb with sugar. Mix all ingredients and let set 1 hour. Divide among 6 baking cups or a casserole. Top with the following topping and bake 35 to 40 minutes for casserole or 25 minutes for baking cups. Topping: 1 c. flour plus 2 Tbsp. 1/2 c. brown sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 12 Tbsp. butter 1/2 c. oatmeal Add butter to dry ingredients and combine. Cut the butter in and add 1/2 cup oats. Refrigerate while making the rhubarb mixture. Serve with ice cream or cinnamon whipped cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |