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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites. Ingredients:
3 cups diced fresh or frozen rhubarb |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
topping: |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup quick-cooking or rolled oats |
6 tablespoons butter, softened |
Directions:
1. In a bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 11-in. x 7-in. baking dish; set aside.
2. In a bowl, combine the flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly. Yield: 6-8 servings.
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