Rhubarb Crisp
From the kitchen of June Corley
INGREDIENTS:
6 cups of rhubarb
3 T flour
2/3 cup sugar
½ tsp cinnamon
3 T flour
2/3 cup sugar
½ tsp cinnamon
TOPPING:
¾ cups rolled oats
¾ cup brown sugar, packed
6 T flour
½ tsp cinnamon
6 T butter
1/3 cup coconut (optional)
¾ cup brown sugar, packed
6 T flour
½ tsp cinnamon
6 T butter
1/3 cup coconut (optional)
DIRECTIONS:
- 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.