Thursday, May 15, 2008

Crumb-Topped Rhubarb

"Another rhubarb recipe from me. I was given a lot, so I may still make one more dessert with it. I've never had rhubarb with cinnamon, but it was delicious! I got this from and the person who posted it originally is Betty Combs"

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

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 50 minutes or until lightly browned and bubbly.

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