Original Rhubarb Crisp
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Toast cubes||2 Cup (32 tbs)|
|Cereal flakes||4 Cup (64 tbs)|
|Diced fresh rhubarb||4 Cup (64 tbs)|
Blend butter and 1/2 cup sugar together thoroughly.
Add eggs and beat well.
Stir in nutmeg, flavoring, toast cubes and cereal flakes.
Spread half of mixture in buttered baking pans; arrange rhubarb evenly over the top; sprinkle with remaining sugar and cover with remaining mixture.
Bake in moderate oven (375°F.) about 40 minutes, or until rhubarb is tender.
Serve warm with whipped cream.