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Rhubarb Crisp

From the kitchen of June Corley


6 cups of rhubarb
3 T flour
2/3 cup sugar
½ tsp cinnamon


¾ cups rolled oats
¾ cup brown sugar, packed
6 T flour
½ tsp cinnamon
6 T butter
1/3 cup coconut (optional)


  • Preheat oven to 375°F.
  • Wash and rinse rhubarb and cut into ½" pieces.
  • Toss rhubarb with sugar, flour, and cinnamon. Place in a 2 qt baking dish (or 9x9 inch).
  • In a separate bowl, combine topping ingredients with a fork or pastry cutter.
  • Sprinkle over rhubarb mixture.
  • Bake for 35 minutes or until rhubarb is tender and topping is golden.
  • Cool 5-10 minutes before serving. Top with ice cream or cream. 
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