Tartbarb Delight

Ingredients

1 cup brown sugar
1/2 cup Roberts Butter or Margarine
1 cup sifted flour
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
3 cups diced rhubarb
2 tablespoons cornstarch
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
2-3 drops red food coloring

Preparation

Cream brown sugar with butter or margarine; add flour, rolled oats and cinnamon, stirring mixture until well-blended. Sprinkle half of mixture into an 8 x 8 x 2 inch baking pan. Place diced rhubarb in a layer over brown sugar mixture. In a saucepan, combine cornstarch and granulated sugar; add water and cook until mixture thickens and clears. Remove from heat; add vanilla extract and red food coloring. Pour hot cornstarch mixture over rhubarb. Top with remaining brown sugar mixture. Bake at 350° for 50 to 60 minutes, or until lightly browned.

Recipe Contributed By: Joanne Pease Sioux City, Iowa

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.