Rhubarb Oat Dessert

By newbaucher

I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota

Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 cups old-fashioned oats
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cold butter
• 3 cups sliced fresh or frozen rhubarb
• 1-1/4 cups cold water, divided
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon red food coloring, optional
• Ice cream, optional

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.