- 1 cup whole wheat flour
- 1 cup old-fashioned or quick oats
- 1 cup packed brown sugar (I used about 3/4 cup sucanat)
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter, cubed (or melted)
- 4 cups diced fresh rhubarb or frozen rhubarb
- 1-1/3 cups sugar (I used 1 cup of sucanat)
- 2 teaspoons cornstarch
- 1 cup cold water
- 1 teaspoon pure vanilla extract
- whipped cream or ice cream, for serving
Oh wow, thank you for the recipe I was searching for nice rubarb cooking for a while! Now I'll head up in the garden!!! Great!
Have a wonderful time and sunny weekend
All the best from Austria
Elisabeth
This rhubarb crispe looks yummy. pinned to try:) found at simple supper tuesday. Have a wonderful week:)
Thanks! I made it this morning for a Sunday School lunch. Turned out very yummy. You don't say when to add the vanilla, so I just added it to the sugar/water. I made it in a 9×13 glass dish and found it only needed to bake about 35 minutes. Will definitely make this again.
You're welcome! Hope the weather is lovely in Austria – I'm a bit jealous of your location right now. 😀
Hope you enjoy, and have a lovely week as well!
Yay, so glad you enjoyed! Oops, forgot to say where to add the vanilla – my sister pointed that out to me the other day as well. You added it at the proper time! I fixed the recipe. Thanks for the heads up!