Back when we had three boys at home, on Sunday evenings we would do our family calendaring for the week. I would try to entice the guys to the meeting with dessert. This was one of our standbys from Mom's cookbook. Our rhubarb is growing better than ever this year, and were able to enjoy some crisp with strawberries.
Fresh Rhubarb Crisp
Filling:
4 c. rhubarb, 1/2" pieces
1/4 t. salt
1 c. sugar
1/4 c. flour
Topping:
1 c. flour
1/2 c. oatmeal
1 c. brown sugar
1/2 c. butter, melted
Mix together filling ingredients and put in 8 x 8" baking pan. Combine topping ingredients and put over rhubarb. Bake at 375° for 35 minutes. Serve warm topped with whipped cream. (For double batch, use 8 c. rhubarb, 1-1/2 c. sugar and 1 c. brown sugar in a 9x13" pan)
Filling:
4 c. rhubarb, 1/2" pieces
1/4 t. salt
1 c. sugar
1/4 c. flour
Topping:
1 c. flour
1/2 c. oatmeal
1 c. brown sugar
1/2 c. butter, melted
Mix together filling ingredients and put in 8 x 8" baking pan. Combine topping ingredients and put over rhubarb. Bake at 375° for 35 minutes. Serve warm topped with whipped cream. (For double batch, use 8 c. rhubarb, 1-1/2 c. sugar and 1 c. brown sugar in a 9x13" pan)
by Dee, wife of Barbara's son Scott
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