"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fresh Rhubarb Crisp Recipe

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This recipe for Fresh Rhubarb Crisp, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Topping: 1 c sifted flour, 1/2 c rolled oats, 1 c firmly packed light brown sugar, 1/2 c melted butter.
Rhubarb filling: 4 c cut rhubarb in 1/2" pieces (about 1 3/4 lb), 1 c sugar, 1/4 c flour, 1/2 t cinnamon.

Directions:
Directions:
Preheat oven to 375. Mix dry ingredients well. Stir in butter with a fork until a crumbly mixture. Mix filling ingredients well. Pour filling mixture into a lightly greased 8" sq. pan. Sprinkle topping mixture evenly over the filling. Bake uncovered for 30 - 45 minutes or until topping is golden brown and rhubarb is tender. Serve warm with either whipped cream or ice cream.

 

 

 

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