Friday, September 25, 2009

Rhubarb Crunch

Mix until crumbly:
1 cup flour
3/4 uncooked oatmeal
1 cup brown sugar, packed
1/2 cup margarine
1 teaspoon cinnamon

Press half of oatmeal mixture into a greased 8x8" square cake pan.

Stir together in a saucepan:
1 cup sugar
2 tablespoons corn starch

Add to sugar mixture:
1 cup water
1 teaspoon vanilla
4 cups cooked, diced rhubarb

Cook over low heat until mixture is thickened. Spread evenly over oatmeal mixture. Top with remaining oatmeal mixture. Bake at 350° 45 to 50 minutes or until topping looks toasty and rhubarb bubbles through.

This is a recipe from my mother, Doris Hill. Good stuff.

I know rhubarb is not really a fruit, but I'm not going to start a new category just for this recipe.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)