On old-fashioned favorite. Tart rhubarb is baked with berries under a brown sugar crumble.
Course
Dessert
Cuisine
American, Retro
Prep Time15minutes
Cook Time55minutes
Total Time1hour10minutes
Servings12
AuthorChristoph
Ingredients
1cuplight brown sugar,firmly packed
1cupall-purpose flour
3/4cupquick cooking rolled oats
¼finely chopped walnuts,optional
1/2cupmelted butter
1teaspooncinnamon
2cupssliced rhubarb
2cupsmixed berries,(strawberry, blackberry, and raspberry)
1teaspoonorange zest
1cupgranulated sugar
2tablespoonscornstarch
1cupwater
1teaspoonvanilla
Method
In mixing bowl, combine brown sugar, flour, oats, walnuts, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish.
Top with the sliced rhubarb, berries and orange zest.
In a saucepan combine 1 cup granulated sugar, cornstarch, 1 cup of water, and vanilla. Cook together until clear, then pour over rhubarb berry mixture. Top with remaining crumb mixture.
Bake at 350° for 45 to 55 minutes or until filling is bubbling and the top has turned golden brown.