Crumb Topping

• 1c. Daisy 100% Organic Flour
• ¾ c. uncooked Rolled Oats
• 1 c. Brown Sugar
• ½ c. melted Butter
• 1 tsp. Cinnamon

Fruit Mixture

• 4 c. diced Rhubarb
• 1 c. Sugar
• 2 T. Cornstarch
• 1 tsp. Vanilla
• 1 c. Water

Directions:

Make the crumb topping and press ½ of it into a greased 9”layer pan. Cover with the Rhubarb.

In a pan, combine: sugar, cornstarch, water and vanilla. Cook, stirring until the mixture is thick and clear. Pour this over the Rhubarb. Top with the remaining crumb mixture.

Bake at 350 degrees for 1 hour. Serve warm or cold. Enjoy!

Grandma Harrington of Lancaster, PA, made this very sweet dessert for us every spring. As we got older, we took small bites, looked at each other, and said “Intense!” For that reason, we often decrease the amount of water to make the filling more solid. Then we serve it in bite-sized portions or crumble it over vanilla yogurt or ice cream.

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