Stoney's Famous Rhubarb Crisp |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.Stoney's Restaurant, Mankato, Minnesota Ingredients:
1 cup sugar |
3/4 cup king arthur unbleached all-purpose flour, divided |
3/4 teaspoon ground cinnamon |
4 cups chopped fresh or frozen rhubarb |
3/4 cup packed brown sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/3 cup butter, melted |
Directions:
1. In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender. Yield: 10-12 servings.
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