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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I was about the only rhubarb lover the time I made this, so I got most if it to myself! ;) Of course it's good with vanilla ice cream or whipped cream. It's from Ladies Home Journal 100 Great Pie & Pastry Recipes. Ingredients:
2 (16 ounce) bags frozen rhubarb |
3/4 cup sugar |
2 tablespoons flour |
1/2 cup butter, softened (no substitutions) |
1/2 cup brown sugar, firmly packed |
2 tablespoons sugar |
1 1/2 cups flour |
1/8 teaspoon cinnamon |
1/2 cup walnuts, chopped & toasted |
Directions:
1. Preheat oven to 400°F.
2. FOR FILLING: Mix rhubarb, sugar, and flour.
3. Transfer to a 10-inch deep-dish pie plate.
4. FOR TOPPING: Cream the butter and sugars.
5. Blend in the flour and cinnamon.
6. Stir in the walnuts.
7. Crumble the topping over the rhubarb mixture.
8. BAKING: Place the crisp on foil-lined baking sheet.
9. Bake for 35-40 minutes or bubbling and golden brown on top.
10. Cool slightly and serve with vanilla ice cream or whipped cream.
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