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Rhubarb Crisp
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Description
My mother always had a huge rhubarb patch. She used to make crisps and pies all summer long. They were always so delicious and I can remember picking a stalk of the rhubarb and dipping it in sugar and eating it raw—sour and sweet all at the same time. I loved it!
Ingredients
- FOR THE FILLING:
- 4 cups Rhubarb, Cut Into 1/2 Inch Pieces
- 1 cup Sugar
- ½ cups Flour
- ½ teaspoons Cinnamon
- ¼ cups Water
- FOR THE TOPPING:
- 1 cup Flour
- 1 cup Brown Sugar
- ¾ cups Slightly Softened Butter
Preparation
Preheat oven to 375ºF. Lightly grease an 8 x 8 inch baking dish.
In mixing bowl combine rhubarb, sugar, flour, cinnamon and water. Stir together and mix well. Place this mixture in the baking dish.
For the topping, mix together flour and brown sugar. Cut in the butter, making a crumbly topping. Sprinkle the topping over the filling in the baking dish.
Bake uncovered approximately 35 minutes until the top is golden brown and bubbly.
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