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Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp is from The Jepsen 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:
1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 tsp cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 TBS sugar
4 TBS unsalted butter

Filling:
2 1/2 pounds rhubarb, cut into 1/2 inch pieces
1/2 cup pls 2 TBS sugar
3 TBS all purpose flour
Directions:
Directions:
Preheat oven t 400 degrees. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse until mixture is crumbled to the size of small peas; do not over process. Set aside.

Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2cups plus 2 TBS sugar and 3 TBS flour to coat evenly.

Spread topping over entire surface. Bake until fruit is bubbly and the top is golden brown, about 30 to 40 minutes.
Personal Notes:
Personal Notes:
2008 internetrecipe

 

 

 

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