Thursday, May 15, 2014

Rhubarb Crisp

As I get a text from Ally (from Sweet and Savory Foods blog) saying that when I visit 2 day old Finley this weekend she would love a homemade treat, I think to myself I wonder if I can get this rhubarb crisp to stay in my fridge that long. Sweets don't usually hang around my house very long. Which is kind of ironic as my father has diabetes the first thing he asks after dinner is do you have any chocolate cupcakes :)

My father in law gave us some Rhubarb the other day when we visited and I immediately jumped on the internet looking for someway different to use it up. I didn't know until yesterday that you could freeze it. That will be nice in the future. I have considered planting this in my mini garden. (pics of that will follow, it's a work in progress)

So here is what I came up with for a Crisp

Wash up the stalks really well before using.

Rhubarb Crisp


1 cup All-Purpose Flour - I prefer King Arthur
Dash of Salt
1 Cup sugar
2 eggs, beaten
2 1/2 cups diced rhubarb (you can used up to 3 cups depending on how much you like)
3/4 cup brown sugar
1/4 cup butter

Preheat oven to 350 degrees. Spray an 8x8 baking dish (I used an 8 inch round cake pan) with cooking spray. Mix 1/4 cup flour, salt, sugar, and eggs together in a medium sized bowl. Add the diced rhubarb and pour into dish/pan.

Combine the brown sugar and remaining flour and the butter in food processor and blend until mix is crumbly.

Sprinkle crumble over top and bake for 45 minutes on 350!!

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