Rhubarb Crisp With Barley Crust
2 c. Alaska Flour Company barley flour
1 ½ c. oats
2 c. brown sugar
1 c. melted butter
2 tsp. cinnamon
4 c. diced rhubarb
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 tsp. vanilla
Makes 1, 9x13 pan
1. Mix crust ingredients together and split in half. Press half into bottom of 9x13 pan. Reserve half to sprinkle over top.
2. Spread diced rhubarb over bottom crust.
3. Mix sugar, water, cornstarch, and vanilla. Bring to boil over medium heat until thickened. Pour mixture over rhubarb. Top all with the reserved crust mixture.
4. Bake at 325 degrees for 50 minutes.