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Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
robbin walker
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Place in a 9x9 pan:
6 c. chopped rhubarb, sprinkled with 1 c. sugar
Topping:
1 c. flour
1/2 c. sugar
1 unbeaten egg
1/2 c. shortening or margarine
1 tsp. baking powder
pinch of salt

Directions:
Directions:
Preheat oven to 350.
In a bowl mix:
the egg and the shortening until smooth.
Add in flour, sugar, baking powder and salt and mix well.
Spoon the dough over the rhubarb and bake for 30 minutes or until golden brown on top.

NOTE: For a 9x13 pan, use 8c. rhubarb and 1 1/2 c. sugar. Double topping mixture.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe has been handed down from my Grams to my Mom and now to me and my sisters. This brings back so many memories of both my Mom and my dear Gram--this was a favorite dessert in early spring and summer.

 

 

 

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