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SUBMITTED BY: Philip Dorwart
1 cup brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup great butter-room temp
1 teaspoon cinnamon or cassia
4 ½ cups sliced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
In a medium mixing bowl toss the rhubarb, corn starch, vanilla and sugar together-let sit.
In a separate mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly.
In a buttered 8 inch square baking pan add the rhubarb and top with the streusel and bake at 350° for 45 to 55 minutes. The crisp should be bubbling and much of the moisture cooked away.