I've been making this recipe for a long time--I discovered it from a cookbook I received when my husband and I were married in 1950. It's one of my favorites.
Betty Combs
De Smet, South Dakota
3 cups diced fresh or frozen rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup rolled oats
6 tablespoons cold butter or margarine
In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Make at 350° for 40 minutes or until lightly browned and bubbly.
Crumb-Topped Rhubarb comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!