Crumb-Topped Rhubarb ~ Free Recipies

Monday, June 16, 2008

Crumb-Topped Rhubarb


* 3 cups diced fresh or frozen rhubarb
* 1 tablespoon all-purpose flour
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 6 tablespoons all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 cup quick-cooking or rolled oats
* 6 tablespoons butter or margarine, softened

1. In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350 degrees F for 40 minutes or until lightly browned and bubbly.

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