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| Grandma Ethel's Rhubarb Crisp |
"Rhubarb is described as 'the nectar of the gods,' nicely as a minimum for our circle of relatives. Long winters are tamed by beautiful springs, and there is no higher or more welcome present from Mother Nature than rhubarb. This is a own family preferred and I desire you revel in it as a good deal as we do."
Ingredients :
- Filling:
- 4 cups sliced rhubarb
- 1 1/three cups white sugar
- 2/three cup all-purpose flour
- Topping:
- 1 cup all-motive flour
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a nine-inch rectangular baking dish.
- Stir rhubarb, white sugar, and a couple of/three flour together in a bowl; pour into organized baking dish.
- Mix 1 cup flour, butter, and brown sugar collectively in a bowl till combination is crumbly; sprinkle over rhubarb combination.
- Bake inside the preheated oven until golden brown and effervescent, approximately 1 hour.
Notes :
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