"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sherry's Rhubarb Crisp Recipe

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This recipe for Sherry's Rhubarb Crisp, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Put in bowl, and mix together:
2 c sugar
2 tabl flour
cut rhubarb into 1 inch slices (enough to fill a 9x13 pan)
Now that the rhubarb is coated with sugar and flour put mixture in the 9x 13 inch baking pan.
Take the bowl,
1/2 c softened butter
2 c flour
1 c sugar
Work these ingredients till crumbly.
Place on top of the rhubarb.

Directions:
Directions:
Bake 350 degrees for 40 min.
Another version of this is to make the crumble on top:
1/2 c butter
1 c flour
1 c oatmeal
Either way it's good old fashion crisp.

Personal Notes:
Personal Notes:
Rhubarb was plentiful in Kent and my sister Sherry would always make this when I was there to visit.
Good memories are a good thing.

 

 

 

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