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Rhubarb Crisp Recipe

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

Contributor:  
Contributor:  
Carla Jepsen

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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