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Fresh- Rhubarb Crisp Recipe

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This recipe for Fresh- Rhubarb Crisp, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Tovrea Dunlap
Added: Friday, September 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
1 C. sifted flour
1/2 C. raw rolled oats
1 C. light firmly packed brown sugar
1/2 C. butter or margarine, melted

Rhubarb filling:
4 C. cut rhubarb, in 1/2" pieces
1 C. granulated sugar
1/4 C. unsifted flour
1/2 tsp. cinnamon

Directions:
Directions:
Preheat oven to 375. Make topping. In a large bowl, combine flour, oats and sugar. Mix well. With fork, stir in butter to make crumbly mixture. Make rhubarb filling: In a lightly greased 8x8 baking dish, combine rhubarb, sugar, flour, cinnamon, and 1/2 C. water. stir to mix well. Sprinkle topping over filling. Bake 35 minutes or until top is golden brown and rhubarb is tender. Serve warm.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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