One of my favorite pairings in the spring are rhubarb and strawberry. I love it in jam. I love it in this dessert.
2 cups flour
2 cups packed brown sugar
1 1/2 cups quick cooking oats
2 tsp. ground cinnamon
1 cup butter or margarine
8 cups sliced fresh or frozen rhubarb
2 pints strawberries, halved
2 cups sugar
4 TBSP. cornstarch
2 cups water
2 tsp. vanilla extract
In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9×13 baking pan. Combine rhubarb and strawberries; spoon over crust. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for two minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 for 1 hour. Serve with ice cream if desired. Makes about 12 servings.
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This looks so good! You know, I don’ think I’ve had rhubarb since we moved from the hill house (Anna’s house now). I just can’t bring myself to buy it in the store as it’s just not the same!
I made this today and it was wonderful! Got tons of compliments on it. The only problem was the crust on the bottom stuck to the pan because it was ungreased. Other than that it was the perfect spring dessert for Memorial Day!
I just made this and it is GREAT! The crust and topping is perfect. Thank you so much for the recipe.