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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
ÉclairsJewish Coffee Cake Recipe
Applesauce Caramel Cake Recipe
Carrot Cake Recipe
Pineapple Upside-Down Cake Recipe
Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Rhubarb Crisp
Serve this recipe for Rhubarb Crisp when it is still warm with ice cream or cold with whipped cream.
4 cups fresh rhubarb
½ cup sugar
1 tsp cinnamon
¼ tsp salt
1 cup brown sugar
1 cup oatmeal
1 cup flour
½ cup melted butter
Preheat oven to 350. Mix ½ cup sugar and ½ teaspoon cinnamon with rhubarb that has been cut up into ½ inch pieces in a large bowl. Mix well to coat all the pieces. Put coated rhubarb into a greased 13x9 baking dish.
In a bowl mix up the remaining cinnamon, oatmeal, brown sugar, flour, salt and butter with a fork. Sprinkle topping mixture over the rhubarb. Bake for about 40 - 45 minutes. Serve this still warm with ice cream or cold with whipped cream.
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