Monday, September 06, 2004

Mmmmm Crisp

Rhubarb, to be exact.

4 cups rhubarb, cut 1/2" thick
1 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon cinnamon
1 cup brown sugar, packed firmly
1/2 cup old-fashioned rolled oats, not the quick-cooking
1/2 cup butter, softened

1. Preheat oven to 375°

2. In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon, spread out in an 8" x 8" pan that has been buttered generously.

3. In a bowl combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well.

4. Sprinkle over the rhubarb mixture and bake for 35 minutes until topping is golden brown and rhubarb is tender.

5. Serve with vanilla ice cream.

This is a family favorite, everyone still fights over the pan to clean it out!