Rhubarb Crisp
Tart and jammy rhubarb filling topped with the sweet crunch of oatmeal streusal.
Ingredients
- 3/4 Cup sugar
- 2 Tbsp flour
- 1/4 tsp salt
- 4 Cups Rhubarb, cut into 1 inch lengths
- 1/4 tsp vanilla
- 1 Cup Quick-cook oats
- 1/2 Cup packed brown sugar
- 1/2 tsp Cinnamon
- 4 Tbsp butter, melted
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine sugar, flour and salt. Add Rhubarb and stir lightly to mix.
- Por mixture into an ungreased 8x8x2 baking dish or pie plate. Sprinkly vanilla evenly over rhubarb mixture.
- In the same bowl, toss together oats, brown sugar, cinnamon and butter. Stir to throughly combine. Sprinkle oat mixture evenly over rhubarb.
- Bake until topping is browned and rhubarb mixture is bubbling, approximatley 35-45 minutes.
- Let cool slightly before serving. Crisp can be served warm or at room temperature. To store cover tightly with foil. Will keep at room teperature 2-3 days or refridgerated 5-6 days.
