Crumb-Topped Rhubarb

SUBMITTED BY: Betty Combs

"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."

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups diced fresh or frozen rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter or margarine, softened

READ REVIEWS (28)

DIRECTIONS

In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350 degrees F for 40 minutes or until lightly browned and bubbly.

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REVIEWS

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Reviewed on Jun. 20, 2007 by Jessica Kelly

I made this with frozen rhubarb that had been in my freezer forever. I didn't thaw the rhubarb before putting it into the recipe. It came out amazing. Very juicy, sweet and sour. I served it with vanilla ice cream. Extremely simple to make!

5 users found this review helpful

Reviewed on May 19, 2007 by anna

this recipe is fantastic! i doubled the recipe and baked it in a 9x13 pan with success. my husband just kept saying how awesome the crisp is! i have never baked with rhubarb before, but will now. we ate this heated up with vanilla ice cream...YUM! be sure to stick with real butter for stellar results.

4 users found this review helpful

Reviewed on Jun. 20, 2007 by mbbdirks

This was incredible! I have tried many rhubarb recipes and this is the best. I brought this to a friend's house and everyone loved it! Like another reviewer, I doubled the recipe and baked it in a 9x13 pan and it turned out so good. This is served best straight out of the oven with vanilla bean ice cream or heavy cream. Thanks for the recipe.

3 users found this review helpful

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