Rhubarb Crisp
May 30, 2011 at 3:13 pm
Ingredients:
- 6 cups diced rhubarb
- 1 1/2 cup sugar
- 6 T. flour
- 1 cup brown sugar
- 1 cup oatmeal
- 3/4 cup flour
- 1 tsp. cinnamon
- 1/2 cup butter, melted
Directions:
Combine rhubarb with sugar and 6 T. flour; place in a 9×13 cake pan. Combine the remaining ingredients and sprinkle over rhubarb. Bake at 375 degrees for 40-45 minutes.
Variation: sprinkle 3/4 c. raisins over rhubarb before adding crumbs. Reduce sugar to 1 1/4 cup.
From: The Practical Produce Cookbook
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1.
Wheat-Free, Dairy-Free Rhubarb Crisp | Life Is Fare | June 6, 2011 at 1:55 pm
[...] recipe for Rhubarb Crisp is originally from the Practical Produce Cookbook. I’ve adapted the recipe to make it [...]
2.
Marcia Davis | June 6, 2011 at 1:56 pm
Thanks for the recipe! I made it yesterday and posted my adapted version on my blog!
http://lifeisfare.wordpress.com/2011/06/06/wheat-free-dairy-free-rhubarb-crisp/