This Minnesotan favorite is the perfect vegan dessert to bring to those family gatherings this summer.
- 1 cup firmly packed brown sugar
- 1 cup flour
- 3/4 cup rolled oats
- 1/2 cup melted margarine
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
In a bowl, mix brown sugar, flour, oats, margarine and cinnamon until crumbly. Press half of the brown sugar and oats mixture into a greased 8-inch square pan. Add the rhubarb. In a saucepan mix the sugar, cornstarch, and water. Bring to a boil and cook until clear. Pour over the rhubarb. Place the remaining crumble over the rhubarb. Bake at 350 degrees for 50 minutes.