RHUBARB CRISP
I was about the only rhubarb lover the time I made this, so I got most if it to myself! ;) Of course it's good with vanilla ice cream or whipped cream. It's from Ladies Home Journal 100 Great Pie & Pastry Recipes.
Provided by mliss29
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- FOR FILLING: Mix rhubarb, sugar, and flour.
- Transfer to a 10-inch deep-dish pie plate.
- FOR TOPPING: Cream the butter and sugars.
- Blend in the flour and cinnamon.
- Stir in the walnuts.
- Crumble the topping over the rhubarb mixture.
- BAKING: Place the crisp on foil-lined baking sheet.
- Bake for 35-40 minutes or bubbling and golden brown on top.
- Cool slightly and serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 402.6, Fat 16.6, SaturatedFat 7.8, Cholesterol 30.5, Sodium 90, Carbohydrate 61.5, Fiber 3.2, Sugar 36.6, Protein 4.5
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