Cheryl's Rhubarb Crisp
Submitted by;
Cheryl St.John ~ NE

5 cups diced rhubarb 
1 cup sugar 
3 Tablespoon flour 
1/2 teaspoon cinnamon or allspice 

Stir and spread in the bottom of lightly sprayed 9X13 pan. 

1 cup brown sugar 
1 1/2 cup flour 
a pinch of  salt 
1 heaping cup rolled oats 
1 cup butter or margarine 

Mix dry ingredients, cut in butter with a pastry cutter.  Sprinkle over 
top of rhubarb.  You'll need to use your fingers to spread it. 

Bake 40 minutes. 

Serve with cream or ice cream.  Serve warm or cold.

Add strawberries to the rhubarb; add cinnamon to the topping.  

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