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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp is from Our 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:  
TOPPING:
1 c. flour
½ c. oatmeal
1 c. brown sugar
½ c. margarine, melted

FILLING:
4 c. rhubarb, fresh, cut up, or use frozen
1 c. white sugar
¼ c. flour
½ tsp. cinnamon
sprinkle of salt

later: ½ c. water
Directions:
Directions:
Mix together Topping ingredients and set aside.

Heat Oven to 350º.

Mix Filling ingredients in large bowl, stirring until all rhubarb pieces are coated with flour/sugar.
Pour into 8" square pan and level. Add ½ cup water but do not mix.

Sprinkle topping over filling.

Bake at 350º for 35 minutes. Best if served warm, plain or with whipped cream/topping or, my favorite, vanilla ice cream.
Personal Notes:
Personal Notes:
This recipe is dated 5-31-77 and was given to me by Glenna Hines who lived in Colorado when we were living in Denver. This is so good, but very sweet. I would recommend lessening the sugar in the filling to ¾ cup so as not to overpower the ice cream! (But I've personally never done that.)

 

 

 

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