Serves: 8
Total Calories: 288

TOPPING:
3/4 cup flour
3/4 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
1/2 cup chopped walnuts, optional

FILLING:
1 1/2 pounds rhubarb, cut into 1/2 inch pieces (about 7 to 8 cups)
3+ tablespoons sugar
2 teaspoons flour
1/2 teaspoon vanilla extract

TOPPING: Mix first 5 ingredients. Rub in butter until mixture begins to clump together. Mix in nuts. Topping can be made ahead, chilled and taken to camp.

FILLING: Line Dutch (10-inch or 12-inch) with foil. Combine filling items in a large bowl and toss to coat. Transfer mixture into dutch oven. Sprinkle topping evenly over fruit. Bake until fruit is tender or topping is crisp (about 45 minutes). Cool 20 minutes. Serve warm. You can also bake it in a 8 x 8 x 2-inch glass baking dish in 400°F oven for 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream or frozen yogurt.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutritional Facts:

Serves: 8
Total Calories: 288
Calories from Fat: 123

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Banana
Basque Blackberry Cobbler
Blackberry Cake
Blackberry Dump Cake
Brownies
Cee Dub's Quick Fruit Cobbler
Cherry Chocolate Dump Cake
Cherry Or Blueberry Cobbler
Cherry Swirl Cake
Cindi's Apple Crisp
Cindi's Pineapple Upside Down Cake
Dan Miller's Upside Down Cake
Fresh Peach Cobbler
Fried Apples
Mama's Shortcake
McLain's Quick & Easy Cake
Pen's Pineapple Upside Dump Cake
Pineapple-Apricot Upside Down Cake
Redhot Rhubarb Upside Down Cake
Rhubard And/Or Strawberry Upside-Down Cake
River Runnin' Berry And/Or Fruit Cobbler Dessert In A Dutch
Sweet Potato Pie
Trish's Rhubarb Crisp