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Buttery Rhubarb Crisp

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Anonymous (not verified)
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Rolled oats 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs) (or margarine)
  Rhubarb 5 1⁄2 Pound, cut into 1/2 inch pieces
  Sugar 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
Directions

Mix together flour, oats and sugar in large bowl.
Stir in butter with fork to make a crumbly mixture.
Set aside.
Combine rhubarb, sugar, flour, cinnamon and water in (8 x 8-inch) baking dish.
Stir to mix well.
Cover with plastic wrap.
Microwave 3 minutes on HIGH.
Sprinkle topping evenly over rhubarb mixture.
Do not cover.
Microwave 8 minutes on HIGH, or until topping is golden and crusty, and rhubarb is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Microwaving
Servings: 
9

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