Prep 10 mins
Cook 40 mins
This version is slightly different from those already on Zaar, so I thought I would share. I found this tucked in my Great Aunt's recipe box. She clipped it from her local paper. According to the recipe clipping, the person who shared the recipe won a canned ham for her efforts. :) My personal notes & changes: I prefer far less topping and a bit more fruit than the original version calls for. This will be quite sweet and the top quite crunchy.
- Preheat oven to 375°F.
- Mix rhubarb with sugar, flour, and butter and then place into a 9" pan; set aside.
- Mix together the topping ingredients until crumbly.
- Sprinkle over rhubarb mixture in pan and shake pan to allow the topping to settle down into the filling a bit.
- Bake 40 minutes and serve warm.
My family loved this dessert, I will definitely make it again. It was a little too sweet though so I might cut back on the sugar a little next time.
Mmmmm... it's rhubarb season again, and this is a great recipe. It's like any other crisp, but the topping is different, and I like it a lot better than most. It isn't a butter/sugar mix, but more of a crunchy crusty type top. I had a lot of rhubarb to use, so I made two batches of double the recipe and gave most to friends and neighbors.