Cakewalk by Kate Moses

Author:Kate Moses
Language: eng
Format: mobi
ISBN: 9780440338383
Publisher: Random House Publishing Group
Published: 2010-11-08T22:00:00+00:00

RHUBARB CRISP

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1 cup walnuts, coarsely chopped

3 or 4 ribs of rhubarb (enough to make 4 cups when chopped)

1 cup granulated sugar

2 tablespoons cornstarch

3 1 teaspoon vanilla

1 cup unbleached all-purpose flour

1 cup firmly packed light brown sugar

1 teaspoon cinnamon

½ teaspoon salt

1 cup rolled oats

½ cup melted butter

• Preheat the oven to 350°. Generously butter an 8-inch square or round baking pan. Spread the walnuts on a cookie sheet and toast for 8 to 10 minutes until fragrant and lightly browned, stirring every few minutes to prevent burning.

• Slice the rhubarb into 1-inch chunks and roughly chop. In a medium-sized bowl, mix with the granulated sugar and cornstarch, then the vanilla.

• In a separate bowl, mix the flour, brown sugar, cinnamon, salt, and rolled oats. Add the melted butter and the walnuts, mixing with a fork or with your fingers into moist crumbs. Press half of the crumble mixture into the bottom of the prepared pan. Distribute the rhubarb mixture over the bottom crumble crust, then sprinkle the rest of the crumble mixture over the top. Bake for 40 to 50 minutes, until the rhubarb is juicy, bubbling, and tender. Serve warm or cool.

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