A - Z Blogging Challenge - R

To me, Spring isn't Spring without rhubarb...so this is a timely recipe.  Perfect alone or served with a big scoop of good quality vanilla ice-cream...yum!!!


  “R”



Rhubarb Crisp

Filling -
6 cups rhubarb, trimmed and cut in 1 inch pieces
3/4 cup white sugar
1/4 cup flour
1/2 tsp. cinnamon
Topping -
1 cup flour
3/4 cup packed brown sugar
3/4 cup oatmeal (not instant)
1/3 cup softened butter

In large bowl, toss together filling ingredients.Pour in to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. using your hands work butter into mixture until crumbly. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes

Monica