Ingredients
8 C. rhubarb, diced
1 C. sugar
1 T. grated orange peel
2 T. cornstarch
1/3 C. orange juice
3/4 C. margarine, cold, cut into small pieces (or butter)
2 C. flour
1 C. oatmeal, quick
3/4 C. brown sugar
1 T. cinnamon
3/4 C. slivered almonds
pinch salt
1 egg
Preparation
Toss the rhubarb with granulated sugar and orange peel in a 3 quart baking dish Dissolve the cornstarch in the orange juice, add to the rhubarb, and toss to coat. Place the margarine or butter, flour, oats, brown sugar and cinnamon in a mixing bowl. Mix together with your hands or pastry blender until crumbly. Stir in almonds, salt and beaten egg to bind the mixture loosely. Spread the topping evenly over the rhubarb. Bake until the top is golden and the rhubarb is bubbling, 50 min. at 350 degrees. Serve warm.
