Submitted by: Jennifer Miller of Sugarcreek, OH
Ingredients:
- 1 3/4 cup quick oats
- 1 3/4 cup flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- pinch of salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1 cup butter, softened
Filling Ingredients:
- 1 cup white sugar
- 2 Tbsp. clear jel or perma flo
- 4 egg yolks
- 2 cups sour cream
- 2 cups rhubarb, chopped
Directions:
- Preheat oven to 350 F.
- Mix all ingredients until crumbly. Press 2/3 of this mixture into a greased 9-by-13-inch baking pan.
- Bake for 15 minutes. Let set for 5 to 10 minutes Meanwhile, prepare filling.
- FOR FILLING: In a 2-quart saucepan, combine sugar and clear jel. Add egg yolks and sour cream and mix well. Bring to a boil over medium heat, stirring constantly to prevent scorching. Add rhubarb and boil for one minute.
- Spread over hot, baked crust and sprinkle with remaining 1/3 of the crumbs.
- Bake for 15 to 20 minutes or until light golden on top.
