"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp, by , is from Joan & Donna's Favourites, 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!

Joan Sawicki


1 cup all-purpose flour
1 cup brown sugar
3/4 cup oats
1/2 cup melted salted butter
1 teaspoon ground cinnamon
Rhubarb Filling
4 cups diced rhubarb
1 cup white sugar
1 tablespoons cornstarch

Preheat your oven to 350 F. Grease a 9x9-inch baking dish and set aside. ( 9x9 makes a much better crisp, nice and thick!)

Mix the flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press half of the oat mixture into the bottom of the 9x9 pan.
Add the sugar and cornstarch to the rhubarb, toss to coat evenly. Place on top of the oats in the bottom of the pan, making sure that the sugar is dispersed evenly throughout so it's not all in one place.
Sprinkle the remaining oat mixture over the rhubarb.
Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour. You might have to cover the pan with tinfoil if your topping starts to brown too quickly, simply remove the last 10 minutes and make sure that the topping crisps up at the end.




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