Rhubarb Buckle

14 ingredients
5 steps

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

Directions

  1. 1
    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.
  2. 2
    Place in a buttered 8 by 11 inch baking pan.
  3. 3
    Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
  4. 4
    Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
  5. 5
    Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!

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