Rumchata Rhubarb Crisp Recipe
Ingredients
- 1 Cup Rumchata.
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 4 cups sliced rhubarb
- 1 teaspoon cinnamon
- 1/2 cup melted butter
- 3/4 cup quick cooking rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar, firmly packed
Instructions
- Bake in the oven, uncovered for 55 minutes.
- Take what’s left of your dry mixture and sprinkle it on top of your rhubarb. Don’t pack it.
- Pour the Rumchata over the top of the rhubarb.
- Put the rhubarb into the dish.
- Toss the rhubarb to coat.
- Put chopped rhubarb in gallon size freezer bag and add the cornstarch.
- Take half of your mixture and press it into the bottom of your pan. You want to pack it down pretty well.
- Mix it all together. We want it to be crumbly.
- Melt the butter and add the vanilla and add it to your bowl of dry ingredients.
- Mix the flour, brown sugar, cinnamon and oats.
- Chop rhubarb into medium size pieces.
- Get out a 8×8 baking dish and smear a little dab of butter on the sides and bottom.
- Preheat your oven to 350.
Notes
