CRUMBLY-TOPPED RHUBARB
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Ingredients:
- 3 cup rhubarb (young unpeeled and diced)
- 1 tablespoon flour (unbleached )
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon water (;)
- 6 tablespoon margarine (butter or )
- 6 tablespoon flour (unbleached )
- 1/2 cup brown sugar ( firmly packed)
- 1/2 cup rolled oats ( quick cooking, quick cooking oatmeal)
- 1 tablespoon flour (unbleached )
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon water (;)
- 6 tablespoon margarine (butter or )
- 6 tablespoon flour (unbleached )
- 1/2 cup brown sugar ( firmly packed)
- 1/2 cup rolled oats ( quick cooking, quick cooking oatmeal)
Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish,
combine the first 6 ingredients. Cream the butter with the four and
brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake
in a moderate oven, 350 Degrees F., for 40 minutes or until the
rhubarb is tender and the top is brown.
From: The Good Housekeeping Cookbook Copyright 1949
Posted by: Rich Harper
Makes 4 Servings
Techniques:
baking
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