Monday, May 14, 2018 Featured
Hello again friends and cooks! Spring has finally arrived in the mid-west but may just jump into an early summer the way the weather looks. We are all so glad to see warm temps and be done with the cold, gloomy winter days. The trees are nearly all leafed out, spring flowers are in bloom and some folks have even got into their gardening. We used to garden in a big way until I got to the point where my joints and body just doesn’t bend as well as it used too. It’s not the getting down – it’s the getting back up that gets you.
So you know this is the time of year for fresh rhubarb growing in my back yard and I’ve chosen a favorite recipe I found a long time ago in an old church cookbook of favorites and you know they are always great tasting! It’s easy to make and I know you will all be glad you tried this one.
1 cup flour (sifted) 4 cups diced rhubarb
3/4 cup uncooked oatmeal 1 cup sugar (or Truvia equiv)
2 tsp. gd cinnamon 2 Tbsp. corn starch
1 cup brown sugar 1 cup water
1/2 cup butter (melted) 1 tsp. vanilla
Mix like pie crust, flour, oatmeal, cinnamon, b. sugar and melted butter. Put 1/2 of this mixture in a greased 9″ pan. Cover with rhubarb. Cook until clear the sugar, corn starch and water. Add vanilla and pour over rhubarb. Top with remaining crumb mixture.
Bake 1 hr. @ 350*,. Serve with whipped cream or ice cream.
Enjoy this wonderful spring treat! I made this for my husband and he thought it was one of the best rhubarb desserts he’d ever eaten. You’ll want to keep this recipe handy for refills! Til next time – enjoy your week end – bye for now.