1⁄2 cup chopped nuts
1 1⁄2 cups rolled oats
1 cup brown sugar, packed
1⁄4 teaspoon salt
1 1⁄2 cups flour
1 cup shortening
1⁄4 teaspoon vanilla
Filling
3 cups chopped rhubarb
1 1⁄2 cups sugar
2 tablespoons cornstarch
1⁄4 cup water
1 teaspoon vanilla
DIRECTIONS
Crust:
- Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
Filling:
- In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
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