Rhubarb Buckle
Ingredients
- For the rhubarb mix ⓘ
- 8 cups fresh rhubarb, cut into 1 to 1 1/2 inch chunks ⓘ
- 2 1/2 - 3 1/2 cups sugar ⓘ
- 1/2 cup ginger ale
- 1/2 cup cornstarch ⓘ
- 1 tablespoon peeled grated gingerroot ⓘ
- For the topping ⓘ
- 1 cup firmly packed brown sugar ⓘ
- 1 cup oatmeal ⓘ
- 1/2 cup unbleached white flour ⓘ
- 3/4 cup unsalted butter, at room temperature ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground cardamom ⓘ
- 1/2 teaspoon ground cloves ⓘ
Instructions
- Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
- Place in a buttered 8 by 11 inch baking pan.
- Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
- Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
- Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!
Nutrition & Diet Analysis (per serving)
1001
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).