Well, after having a near panic attack at my continued inability to post on this blog (and I’ve got recipe requests piling up!) I FINALLY am able to be back on here posting. Why? Because thankfully the world is full of all kinds of people who enjoy all kinds of different things. My oldest son, Daniel, doesn’t enjoy knitting or gardening or drawing (all things I love) HOWEVER he does love computers, and anything to do with them. Yeah, he said he could fix it, I scoffed, and yet, here I am and there he is (quite pleased with himself). I’m back, issue fixed! So, in the midst of a recipe blog, a quick little shout out to my computer geekoid boy, thank you!!!!
My Mom sent me this recipe a couple years ago and it is much loved in our family. I usually double it (to make 8 servings) and put it in a cake pan.
Baked Rhubarb Dessert
1 c. brown sugar
1 c. sugar
3/4 cup old fashioned oats
2 Tbsp. cornstarch
1 cup flour 1 c. water
5-1/2 Tbs butter melted 1 tsp. vanilla
1/2 tsp ground cinnamon
4 cup cut up rhubarb
whipped cream (or vanilla ice cream)
1. Mix brown sugar, oats, flour, cinnamon, and melted butter together. Put half of the mixture in a 9″ pie pan and press down. Spread rhubarb on top.
2. In a saucepan mix sugar, cornstarch, and water and cook until clear and thickened. Add vanilla. Pour over rhubarb. Cover with remaining half of the oats mixture. bake in a preheated 350 degree oven for 45 min. Serve warm with whipped cream.