Cook Time: 50 minutes
Ingredients:
- Topping:
- 1 cup all-purpose flour
- 3/4 cup oats (quick or old-fashioned)
- 1 cup light brown sugar, firmly packed
- 1/2 cup melted butter or margarine
- 1 teaspoon cinnamon
- .
- Filling:
- 4 cups diced rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- lightly sweetened whipped cream for topping, optional
Preparation:
Mix together the topping ingredients until crumbly. Press half of the crumbs in a greased 9-inch square or round baking pan. Cover with diced rhubarb. In a small saucepan combine sugar, cornstarch, water, and vanilla. Cook, stirring, until thickened and clear. Pour over rhubarb and top with remaining crumb topping. Bake at 350° for about 50 to 60 minutes. Cut in squares and serve warm either plain or with whipped cream or ice cream.Rhubarb Crisp recipe makes about 8 servings.
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