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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp is from The Betty Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 C chopped rhubarb
2 c miniature marshmallows

½ c butter (melted)
2 C sugar
1 pkg. yellow or white cake mix
Directions:
Directions:
Put rhubarb in a 9 x 13 pan. Spread the marshmallow over rhubarb.

Combine the butter, sugar and cake mix. Crumble over rhubarb. Bake at 350 for 45 minutes.

Note: Frozen rhubarb can be used

 

 

 

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