Desserts, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 12 servings per recipe.
- 1 cup All-purpose flour
- 3/4 cup Oatmeal
- 1 teaspoon Cinnamon
- 1 cup Brown sugar
- 1/2 cup Unsalted butter, melted
- 4 cups Rhubarb, chopped
- 1 cup Granulated sugar
- 1 cup Water
- 3 tablespoons Cornstarch
Preheat oven to 350 degrees F.
Mix flour, oatmeal, cinnamon and brown sugar together.
Add melted butter and mix until crumbly.
Press 2/3 of the mixture into 9×9 inch square pan.
Cover with rhubarb.
Combine sugar, water and cornstarch in a small saucepan; bring to a boil for one minute or until thickened.
Pour over rhubarb.
Sprinkle remaining crumb mixture on top.
Bake for 1 hour.
Cut into 12 squares.
About This Recipe
A crunchy cinnamon topping complements the sweet and tart fruit in this dessert or breakfast sweet.