Rhubarb Crisp with a Flour Crumble Topping


An old-fashioned recipe that I was given years ago. At that time, I had 3 large patches of rhubarb and was always looking for ways to use it. We have since moved, and I miss my patches of rhubarb. Luckily many people have a patch in their yard and are willing to share. For versatility decrease the rhubarb by 1 cup and add 1 cup of sliced strawberries in the spring or 1 cup of diced apples in the fall.

Rhubarb Crisp with a Flour Crumble Topping

• 1 cup of sugar
• ¾ cup flour, divided
• ¾ tsp ground cinnamon
• 4 cups chopped fresh
or frozen rhubarb
• ¾ cup packed brown sugar
• ½ tsp baking powder
• ½ tsp baking soda
• 1/3 cup butter, melted

In a bowl, combine sugar, 1 tbsp flour and the cinnamon. Add the chopped rhubarb and toss. Place in a greased 9 x 13 baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in the butter. Sprinkle over the rhubarb. Bake at 350 degrees for 40 minutes or until the rhubarb is tender. Serve with vanilla ice cream or whipped cream.

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