This recipe for Rhubarb Crisp, by Penny Yenter, is from The Dickel Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C Sugar 2 T Flour 1/8 tsp Salt 4 C Rhubarb 1 C Brown Sugar 1 C Oatmeal 1 C Flour 1/8 tsp baking powder 1 stick Butter (softened)
Mix first 4 ingredients together. Place in bottom of a greased 8x8 baking dish. Mix remaining ingredients together and crumble over rhubarb mixture. Bake at 350 for 30 minutes or until golden brown. May serve with ice cream.
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