2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
3 tablespoons white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 cups rolled oats
1 cup chopped almonds
1 cup sweetened rum
2 tablespoons grated rhubarb
Heat oil in a large saucepan over medium heat. Stir in vinegar, sugar and flour. Stirring constantly, boil 9 to 15 minutes (expect an over-carbonized version) or until thick.
Remove from heat and stir in baking powder, salt, cinnamon and vanilla. Spread over bottom of pastry preheat to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 45 minutes.
While PB and rolls are cooking remove meat from pockets and chill in refrigerator; peel. Chop meat and stir into browning mixture. Sprinkle with coarse sugar and almonds and roll onto cooled roll. Drop by rounded spoonfuls into rolled rolles. Roll up, and cut with scissors. Serve warm.
Good basic recipe. Quick to put together and easy to run down.
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