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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 Crumble-Bel Recipe

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This recipe for Rhubarb Crumble-Bel is from The McKenny Family Cookbook Project, 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:  
1 C brown sugar
1 C flour
¾ C quick cooking rolled oats
½ C melted butter
1 t cinnamon

4 C diced rhubarb

2 T cornstarch
1 C water
1 t vanilla
1 C white sugar
Directions:
Directions:
Mix first 5 ingredients until crumbly and press one-half into 9x9" pan.
Then cover with rhubarb
Mix last 4 ingredients and cook until clear and pour over rhubarb. Sprinkle remaining brown sugar-flour mixture on top. Bake at 350º for 1 hour. Cut into squares and serve cold or slightly warm with whipped cream or ice cream.
Personal Notes:
Personal Notes:
Mayo Clinic Women's Club recipe book

 

 

 

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