RHUBARB CRISP

Rhubarb Crisp image

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

Ingredients

2 (16 ounce) bags frozen rhubarb
3/4 cup sugar
2 tablespoons flour
1/2 cup butter, softened (no substitutions)
1/2 cup brown sugar, firmly packed
2 tablespoons sugar
1 1/2 cups flour
1/8 teaspoon cinnamon
1/2 cup walnuts, chopped & toasted

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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