"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Mullen
Added: Sunday, February 13, 2011


1 C flour
1/2 C butter melted
3/4 C oatmeal regular
1C brown sugar

Combine above ingredients and put 1/2 in the bottom of 8" X 8" greased pan.
Add 4 C rhubarb mixed with 1 beaten egg on top of crumbs.

In saucepan combine
1 C sugar 1 C water
2 T cornstarch 1 tsp. vanilla

Cook until clear and pour mixture over rhubarb. Add rest of oatmeal mixture on top.
Bake 350 for 1 hour
Serve warm with ice cream




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