rHUBARB CRUNCH

Connie's Rhubarb Coconut Crunch
Springtime rhubarb crisp made with fresh garden rhubarb.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Servings 6
Equipment
- Oven
Ingredients
- 1 cup Flour sifted
- 3/4 cup old fashion oatmeal
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 stick melted butter
- 4 cups diced rhubarb
- 1 cup sugar
- 2 Tbls cornstarch
- 1 cup water
- 1 tsp coconut flavoring optional
- 1/2 cup crushed walnuts optiona
Instructions
- Preheat over to 350 degreesMix flour, oats, brown sugar, cinnamon, crushed walnuts, and melted butter in a bowl. Press half into greased 9X9 pan. Put other half aside.
- Wash rhubarb and dice 3 to 4 cups. Put over oat crumb mix in pan.
- In medium saucepan mix sugar, cornstarch, water and coconut flavoring (or flavor of your choice). Stir while cooking and cook until thick and clear.
- Pour sauce over rhubarb and sprinkle with remaining crumble.
- Bake for 50 to 60 minutes.
Notes
It's like lava when it comes out so let it cool.