Despite my usual attempts to make healthy food choices on behalf of my family, and myself, everyone deserves a little leeway once in a while. So when my sweet tooth starts calling, this is the recipe that instantly comes to mind. It’s been a favorite of mine since I was a little girl, as my mother made it quite often throughout my childhood.
Ingredients:
- 3 cups rhubarb (frozen or fresh)
- 1¼ cups white sugar
- 3 tablespoons flour
- 1 cup brown sugar
- 1 cup rolled oats
- 1½ cups flour
- ½ cup butter
- ½ cup shortening
Directions:
- Preheat oven to 350 degrees
- Spray 8” x 8” glass baking pan with cooking spray
- Combine rhubarb, white sugar, and flour
- Transfer mixture into baking pan, pressing into the bottom
- Combine brown sugar, rolled oats, flour, butter, and shortening in a bowl
- Mix until crumbly
- Sprinkle oat mixture over rhubarb mixture in baking pan; press down gently.
- Bake for 50 minutes, or until brownish and bubbling
- Allow to cool for 20 minutes before eating